Creamy Italian Chicken Fettuccine

• 1/2 lb. fettuccine, uncooked
• 3 cups mixed fresh broccoli florets and red pepper strips
• 2 Tbsp. oil
• 3/4 lb. boneless skinless chicken breasts, cut into strips
• 1 cup milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3/4 cup KRAFT Shredded Italian* Five Cheese Blend
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 8 min.
4. or until done.
5. Remove chicken from skillet; cover to keep warm.
6. Add milk and cream cheese to skillet; cook on low heat 5 min.
7. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
8. Stir in chicken and shredded cheese.
9. Drain pasta mixture; place on serving plate.
10. Top with chicken mixture and Parmesan.

fettuccine, broccoli, oil, boneless skinless chicken breasts, milk, philadelphia cream cheese, shredded italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-italian-chicken-fettuccine-52250.aspx (may not work)