Ingredients:

1 T. of olive oil

1 large onion, sliced

3/4 lb. boneless, skinless chicken breast (cut into thin strips)

1 cup of milk

1 tsp of dried basil leaves

3 oz. of PHILADELPHIA Cream Cheese, cubed

1 jar of roasted red peppers, drained and sliced into thin strips

1lb of Fettuccine

1/2 cup of grated Parmesan cheese

Directions:

In large skillet over medium heat, heat oil; add onion. Cook until lightly browned, about 8 minutes, stirring occasionally. Add chicken; cook 5 minutes, stirring occasionally, or until done. Stir in milk and basil; heat just to boiling. Reduce heat; add cream cheese and peppers, stirring frequently, until cream cheese melts and sauce is smooth. Keep warm.  Cook pasta according to package directions. Stir parmesan cheese into sauce. Toss hot pasta and sauce; serve immediately.

I have substitued cooked shrimp instead of chicken and it was yummy. Also, I like to add fresh garlic.

Yield:

Makes 4 servings