Prep
30-60 MINS
Cook
15 MIN
Calories
660
Ingredients
1/4 cup
thinly sliced oil-packed sun-dried tomatoes, drained with 1 Tbsp. oil reserved
4
small boneless skinless chicken breasts (1 lb./450 g)
3 cloves
garlic, minced
4 cups
milk
2
chicken bouillon cubes
1/2 lb
(225 g) fettuccine
1 cup
tightly packed baby spinach leaves
1/2 cup
Philadelphia Cream Cheese Product
1/2 cup
shredded Parmesan cheese
Instructions
Step 1
Heat reserved oil in Dutch oven or large deep skillet over medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from pan, reserving drippings in pan. Cover chicken to keep warm.
Step 2
Stir garlic into reserved drippings; cook and stir 1 min. or until fragrant. Add milk and bouillon cubes; stir. Bring just to simmer over low heat, stirring constantly.
Step 3
Add pasta; stir. Simmer, stirring frequently, over medium-low heat 14 to 15 min. or until pasta is cooked to desired doneness. Add remaining ingredients; cook and stir 2 to 3 min. or until cream cheese product is completely melted and mixture is well blended. Remove from heat.
Step 4
Slice chicken. Serve over pasta mixture.