Chicken Fettuccine Alfredo

Ingredients

• 1 package PASTA RONI® Fettuccine Alfredo
• 1 pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons margarine or butter
• 1-1/4 cups water
• 1/2 cup milk
• 2 cups fresh baby spinach leaves (optional)

Preparation Steps

1. In large skillet, melt 3 Tbsp. margarine over medium-high heat. Add 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; cook and stir 5-6 min. or until no longer pink.
2. Slowly add 1 1/4 cups water, 1/2 cup milk, pasta and Special Seasonings; bring to a boil, stirring occasionally.
3. Reduce heat to medium. Boil uncovered, 5-6 min. or until pasta is just tender, stirring frequently.
4. Sauce will be thin. Let stand 3-5 min. to thicken.

Tips and Variations

• Stir in 2 cups fresh baby spinach leaves before stand time.

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