Fettuccine Alfredo with Chicken

• 1/2 lb. fettuccine, uncooked
• 1 lb. boneless skinless chicken breasts, cut into strips
• 4 tsp. flour
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min.
3. or until done, stirring occasionally.
4. Remove from skillet.
5. Mix flour and broth in same skillet with whisk.
6. Stir in Neufchatel, 2 Tbsp.
7. Parmesan, garlic powder and pepper; cook 2 min.
8. or until mixture boils and thickens, stirring constantly.
9. Stir in chicken.
10. Drain pasta; place in large bowl.
11. Add chicken mixture; toss to coat.
12. Sprinkle with remaining Parmesan.

fettuccine, boneless skinless chicken breasts, flour, chicken broth, parmesan cheese, garlic powder, pepper

Taken from www.kraftrecipes.com/recipes/fettuccine-alfredo-chicken-111138.aspx (may not work)