3 cups broccoli florets and pepper strips mixed fresh red
4 oz philadelphia cream cheese cubed ()
0.5 lb fettuccine barilla uncooked
0.8 cup italian* five cheese blend shredded kraft
1 cup milk
2 Tbsp oil
3 Tbsp parmesan cheese grated kraft
0.8 lb chicken breasts boneless skinless cut into strips
Equipment
frying pan
sauce pan
Directions
Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
Meanwhile, heat oil in large skillet on medium-high heat.
Add chicken; cook and stir 8 min. or until done.
Remove chicken from skillet; cover to keep warm.
Add milk and cream cheese to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in chicken and shredded cheese.
Drain pasta mixture; place on serving plate. Top with chicken mixture and Parmesan.
