Chicken Broccoli fettuccini alfredo

1/4 cup Zesty Italian Dressing
1 box fettuccine, uncooked (or penne)
3 cups fresh broccoli
1 to 2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 1/2 cups milk
1 package Philadelphia® Cream Cheese
1/2 cup Kraft® Grated Parmesan Cheese
1 tsp. dried basil leaves
4 tsp flour

Heat dressing in large nonstick skillet.  Add the chicken and cook until cooked through and no longer pink (abt. 5 minutes)  Be sure to be stirring occasionally. 

Stir in milk and flour.  Mix well, then stir in cream cheese, Parmesan cheese and basil.

Let it come to a boil, making sure to stir so it doesn’t stick. Make sure to mix it well!

While the chicken is cooking – do the pasta as directed on package, adding broccoli to the boiling water for the last couple of minutes.  I usually put it in when I feel like I should check the noodles the first time.  You know, you know they wont be ready YET but you still check em to just make sure… thats when I put in the broccoli.

Drain pasta mixture, and stir the chicken mixture into the pot with the noodles.

*Sometimes the sauce gets thick enough I don’t need to add flour.  I think it just depends on how much fluid the chicken puts out while cooking.  So you’ll just have to play it by eye on whether you need the flour or not…  If your sauce looks CRAZY thin when your chicken is no longer pink, stir in a tiny bit of flour…