Creamy Sun-Dried Tomato, Chicken & Broccoli Pasta

• 220 g fettuccine, uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 2 cups small broccoli florets
• 1/2 cup Philadelphia Cream Cheese Product
• 3 Tbsp. Classico Pesto di Sardegna Sun-Dried Tomato
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 3 min.
4. Add broccoli; cook 3 to 5 min.
5. or until chicken is done and broccoli is crisp-tender, stirring frequently.
6. Drain pasta, reserving 1/3 cup cooking water.
7. Add cream cheese product, pesto and enough of the reserved water to chicken mixture until sauce is of desired consistency.
8. Add pasta; cook 2 min., stirring frequently, or until heated through.
9. Top with Parmesan.

oil, chicken breasts, broccoli florets, philadelphia cream cheese, tomato, cheese

Taken from www.kraftrecipes.com/recipes/creamy-sun-dried-tomato-chicken-broccoli-pasta-131065.aspx (may not work)