Fettuccine Alfredo with Chicken
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. 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.
Ranch Coleslaw
3 cups coleslaw mix
1/4 cup Mexicorn, drained
1 jalapeno pepper, seeded and chopped
2 T chopped red onion
1 T minced fresh cilantro
1/2 cup shredded cheddar cheese
1/2 cup ranch salad dressing
1-1/2 t lime juice
1/2 t ground cumin
In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice, and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.
