Fettuccine is used for this chicken and broccoli Alfredo recipe but you can use your favorite pasta.
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
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.
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.
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.
Add chicken mixture to pasta mixture; mix lightly.
