Fettuccine is used for this chicken and broccoli Alfredo recipe but you can use your favorite pasta.

Ingreadient

• 8 ounces fettuccine, uncooked
• 2 cups fresh broccoli florets
• ¼ cup Kraft Zesty Italian Dressing
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 ⅔ cups milk
• 4 ounces Philadelphia Cream Cheese, cubed
• ¼ cup Kraft Grated Parmesan Cheese
• ½ teaspoon dried basil leaves

Direction

1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. Add chicken mixture to pasta mixture; mix lightly.

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