- 1/2 pound fettuccine, uncooked
- 1 tablespoon oil
- 4 (4 ounce) boneless skinless chicken breast halves
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 2 green onions, chopped
- 2 tablespoons chopped fresh basil or parsley
- 1/2 cup snow peas
- 1/2 cup cherry tomatoes, halved
- Cook pasta as directed on package.
- Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides.
- Stir in cream cheese, broth, dressing, onions and basil. Cook and stir until sauce begins to thicken and chicken is cooked through (170 degrees F.) Add snow peas and tomatoes; cook 2 to 4 min. or until snow peas are crisp-tender, stirring occasionally. Serve over the pasta.