1 lb. boneless skinless chicken breasts, cut into strips
1 1/4 c chicken broth
3 tbsp flour
4 oz cream cheese (or Neufchatel)
3 tbsp grated Parmesan, divided
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp dried basil
Cook pasta according to package directions. Meanwhile, heat a nonstick skillet sprayed with cooking spray. Add chicken; cook 5-7 mins or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in a pan; heat until boiling and add the cream cheese and 2 tblsp of Parmesan, garlic, pepper, and basil. Whisk constantly until it thickens, and the cream cheese is thoroughly mixed in. Stir in chicken. Drain pasta and mix with sauce/chicken. Transfer to a serving bowl and sprinkle with remaining Parmesan.
Yield: 4 generous servings
Source for original recipe: Kraft Food & Family, fall 2008
Notes: While not exactly Fettuccine Alfredo, it's not lasgana made with Velveeta either. We liked it! I used chunks of leftover turkey breast and it was really quick and easy to make.
*I put about 1/4 c cold broth into a jar with the flour and shook all the lumps out before mixing with the rest of the broth.
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