8 ounces fettuccine, uncooked
3 cups cut up assorted fresh vegetables
2 tablespoons olive oil
1/2 pound boneless skinless chicken breasts, cut into strips
1 cup milk
4 ounces (1/2 of 8 ounce package) PHILADELPHIA cream cheese, cubed
1 cup KRAFT shredded parmesan cheese, divided
Cook pasta as directed on package, adding vegetables during last 3 mintues of pasta cooking time; drain.
Heat oil in skillet on medium heat. Add chicken; cook and stir 8 minutes or until cooked through. Remove chicken; set aside.
Heat milk, cream cheese and 3/4 cup of the parmesan cheese in skillet on low heat, stirring constantly until mixture is smooth. Toss with pasta mixture and chicken. Sprinkle with remaining 1/4 cup parmesan cheese.
Makes 4 servings.