| | Directions | | COOK pasta as directed on package. Heat a large nonstick skillet with butter on medium-high heat. Add chicken. Cook 5 to 7 minute or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 T. Parmesan, garlic powder and pepper. Cook 2 minutes or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken. DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan. (Serves 4 - we always double the recipe). |
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| Ingredients | | - |  | 1/2 pound Fettuccine, uncooked |
| - | | 1 pound chicken breasts, cubed |
| - | | 3 tablespoons butter |
| - | | 1 1/4 cups chicken broth |
| - | | 4 teaspoons flour |
| - | | 4 ounces 1/2 of 8 ounce cream cheese, cubed |
| - | | 3 tablespoons grated Parmesan cheese, divided |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon pepper |
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