Linda's Creamy Italian Chicken Fettuccine

• 8 ounces fettuccine pasta, uncooked
• 3 cups cut-up assorted fresh vegetables, I use onion, broccoli, Italian green beans, cauliflower, and green peppers
• 2 tablespoons olive oil
• 12 lb boneless skinless chicken breast, cut into strips
• 1 cup milk
• 4 ounces cream cheese, cubed, 1/3 less fat is fine
• 1 cup parmesan cheese, shredded, divided
• salt and pepper, to taste

1. Cook pasta as directed on pkg., adding vegetables during last 3 minutes of pasta cooking time, and drain.
2. Heat oil in skillet on med.
3. heat.
4. Add chicken and cook and stir 8 minutes or until cooked through.
5. Remove chicken, and set aside.
6. Heat milk, cream cheese, and 3/4 cups of the Parmesan cheese in skillet, on low heat, stirring constantly until mixture is smooth.
7. Toss with pasta mixture and chicken.
8. Sprinkle with remaining 1/4 cup Parmesan cheese.
9. Salt and pepper, to taste.
10. Serve.

pasta, fresh vegetables, olive oil, chicken, milk, cream cheese, parmesan cheese, salt

Taken from www.food.com/recipe/lindas-creamy-italian-chicken-fettuccine-218718 (may not work)