This coleslaw is quick and tasty, and it tastes well as a side dish or as a topping for fish or pulled pork tacos. The night before serving, let this coleslaw chill.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- ½ pound fettuccine, uncooked
- cooking spray
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 ¼ cups fat-free, reduced-sodium chicken broth
- 4 teaspoons flour
- 4 ounces PHILADELPHIA Neufchatel cheese, cubed
- 3 tablespoons KRAFT Grated Parmesan Cheese, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook, stirring occasionally, until chicken is done, 5 to 7 minutes. Remove from the skillet.
- Mix broth and flour into the same skillet. Stir in Neufchâtel cheese, 2 tablespoons Parmesan, garlic powder, and pepper; cook, whisking constantly, until mixture boils and thickens, about 2 minutes. Stir in chicken.
- Place cooked fettuccine in a large serving bowl. Add chicken mixture; toss to coat. Sprinkle with remaining 1 tablespoon Parmesan.
- Special Extra: Sprinkle with 2 tablespoons chopped fresh parsley just before serving.
- Substitute: Prepare as directed, using whole wheat fettuccine.
- Variation: Stir in 2 cups chopped cooked broccoli before serving.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 552 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with only two small changes. I used fresh garlic and added two tablespoons of butter. This recipe was really simple and tasty.
All I have to say is “ YUM!!!!”
Easiest and tastiest fettuccine ever. I followed the young ladies advice to use the chives and onions cream cheese, wow. I lowered the carbs by using (Explore black bean and sesame) fettuccine I bought from Costco. They are 19 carbs per 2 oz ser with 23 gm of protein. These noodles are a little chewier than reg noodles but for me that is a small sacrifice for a healthier meal.
Worst than jarred Alfredo sauce.
What a great recipe! I made it with both shrimp and chicken and it was fantastic.
This was a hit with my family, I read the first review about switching up the cream cheese and it worked great. Family loved it and the sauce was perfect. I will definitely make this again.
This was a hit with my family, I read the first review about switching up the cream cheese and it worked great. Family loved it and the sauce was perfect. I will definitely make this again.
I added more Parmesan and more cream cheese and I used better than bouillon in place of the plain chicken stock. It’s a heartier flavor, it was very good we all enjoyed it.
I’m 14 and this is my first time making it and it was an awesome experience.
It tasted amazing and ready so quick. I would not change a thing! Thanks
This is a very nice flavor. My family eats it up quickly!
This recipe was amazing, i followed everything that the recipe said to do, i would recommend adding more garlic, and something to add a bit of heat to the dish, other than that i think this dish was good, and i would recommend this dish to anyone
Was good except I added 2 tbsp of pepper as it says and it was way too much. I almost choked to death. So add less pepper and you’ll be good to go
my daughter love this dish I’m going to make it over and over again I give this 5 stars
I LOVE LOVE LOVE this recipe!!! Definitely a thumbs up! Just as good or better then any Alfredo I’ve eaten at restaurants.
This stuff was great! Just like Olive Garden without the price tag. The only thing I would change is perhaps reducing the chicken broth to 1 cup. Took longer to thicken than the recipe said. Other than that pretty perfect!
I made it and it was good. I’ll make it again
This is a restaurant quality recipe. Made it just last night and there were no leftovers. Its quick to make I used what was called for instead of regular Philly cream cheese. Quick tip on cooking the chicken, was that I cooked the chicken on medium-low till cooked through only. Then I seasoned the chicken with salt and pepper. Then because there will be a lot of liquid in the pan I turned up the stove to high and cooked the chicken until there was just enough caramelization on the chicken and by then the liquid was all cooked out. Caramelization doesn’t mean burned. I cut the cooked chicken into bite-sized cubes and reserved it to the side. Then I made my sauce. This is an excellent recipe. I almost forgot. I made a GLF using Bob Red Mill’s GLF flour 1:1 then I tossed in 3 tsp of cornstarch to use as a thickener. You can’t even tell the difference. The cornstarch will make the sauce thicker than using just regular flour. So when making you rue put in tsp one at a time to thoroughly mix it up. Then add some more chicken stalk a tablespoon at a time to liquify if it’s too thick to even it out.
Four in our house, 2 liked, 2 disliked. Zero flavor.
Oh, I will certainly make this again. It’s delicious and so easy to make. Cutting the chicken was the most time consuming part, but well worth it!
Outstanding recipe,easy, delicious, I will make this again.