Last Minute Chicken Alfredo
1/2 lb. fettuccine, uncooked
1/4 cup low fat or fat free Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-2/3 cups milk
4 oz. (1/2 of 8-oz. pkg.) low fat Cream Cheese, cubed
1/4 cup Grated Parmesan Cheese
1/2 tsp. dried basil leaves
Cook pasta as directed on package. Heat dressing in a separate sauce pan and then add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
Drain pasta and then add the chicken mixture; mix lightly.
We ate it with garlic bread. It was an easy and light version of the typical Fettuccine Alfredo and everyone really enjoyed it.