Sunday, August 09, 2009

Sunday Supper #6

I'm always looking for variations on noodles and sauce. Generally it's an easy dinner to make on a weeknight after getting home from work / picking up Carter at daycare. This is definitely not another red sauce and it's not a heavy white sauce. The balsamic gives it a great flavor.

I actually cut up the chicken breast into bite size pieces and next time I'm using low fat cream cheese. Oh, and add the cherry tomatoes right before serving, otherwise they totally disintegrate.

picture from


1/2 lb. (8 oz.) fettuccine, uncooked
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 green onions, chopped
2 Tbsp. chopped fresh basil or parsley
1/2 cup snow peas
1/2 cup cherry tomatoes, halved

COOK pasta as directed on package.

MEANWHILE, heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides.

STIR in cream cheese, broth, dressing, onions and basil. Cook and stir until sauce begins to thicken and chicken is cooked through (170°F.) Add snow peas and tomatoes; cook 2 to 4 min. or until snow peas are crisp-tender, stirring occasionally. Serve over the pasta.

Serves: 4

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