Chicken Pasta Primavera Made Over

• 1/2 lb. fettuccine, uncooked
• 1 pkg. (12 oz.) fresh stir-fry vegetables (broccoli, carrots, snow peas)
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup fat-free reduced-sodium chicken broth, divided
• 2 Tbsp. flour
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water the last 3 min.
2. Meanwhile, cook chicken in large nonstick skillet 4 min.
3. or until no longer pink, stirring frequently.
4. Add 3/4 cup broth; simmer 2 min.
5. or until chicken is done.
6. Whisk remaining broth and flour until blended.
7. Add to chicken mixture; cook and stir 2 min.
8. or until sauce is thickened.
9. Add Neufchatel; cook 2 to 3 min.
10. or until Neufchatel is completely melted and sauce is well blended, stirring constantly.
11. Drain pasta mixture; return to pan.
12. Add chicken mixture; mix lightly.
13. Top with Parmesan.

fettuccine, stirfry vegetables, boneless skinless chicken breasts, chicken broth, flour, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-pasta-primavera-made-over-116134.aspx (may not work)