Chicken Alfredo with Mushrooms and Peppers

Prep

20 minute(s)

Ready in

20 minute(s)

Serves:

1-1/2 cups (375 mL) each.

300 g (1/3 of 900-g pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. (450 g) boneless skinless chicken breast, cut into bite-size pieces
1 large red pepper, cut into strips
2 cups sliced fresh mushrooms
125 g (1/2 of 250-g tub) PHILADELPHIA 95% Fat Free Cream Cheese Product
2 cups skim milk
1/4 cup KRAFT 100% Light Parmesan Grated Cheese
2 Tbsp. pesto

Cook pasta as directed on package.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken and vegetables; cook and stir 7 min. or until chicken is done. Stir in cream cheese product and milk; cook 3 min. or until cream cheese is melted and mixture is well blended. Add Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to chicken mixture; toss to coat.

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1.Simple and wonderfulcreated by solovable

I switched things up with this recipe not much just a little. Used Pene, we only have Homo milk so that was used instead of skim and I used herbs and garlic cream cheese I like lots of falvor so I had to use the whole conatiner instead of half but also used a whole box of pene added some salt and pepper. to coat the pasta really well after sauce was ready I just dumped the pasta right in and mixed and spooned onto plate. It was great and first time I have seen my kids finish their plates in a long time!

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