Chicken Fettuccine Primavera

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/4 cup milk
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup each chopped broccoli, carrots and yellow peppers
• 2 Tbsp. water
• 1/2 cup halved grape tomatoes
• 3 cups hot cooked fettuccine
• 1/4 cup KRAFT Shredded Parmesan Cheese

1. Mix cream cheese spread, milk and seasonings until blended.
2. Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min.
3. or until done.
4. Remove from skillet; cover to keep warm.
5. Add broccoli, carrots, peppers and water to skillet; mix well.
6. Cover; cook 6 min.
7. or until vegetables are crisp-tender, stirring occasionally.
8. Return chicken to skillet.
9. Add cream cheese mixture and tomatoes; cook and stir 3 min.
10. or until heated through.
11. Add pasta; toss to evenly coat.
12. Sprinkle with Parmesan.

philadelphia cream cheese, milk, garlic powder, italian seasoning, boneless skinless chicken breasts, broccoli, water, halved grape tomatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-fettuccine-primavera-139360.aspx (may not work)