What You'll Need
1/2 of an 8-ounce package cream cheese, cut into cubes
1 1/2 cups reduced fat (2%) milk
3/4 cup Parmesan cheese
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup frozen peas, thawed
1/2 of a 1-pound package fettuccine pasta, cooked and drained
Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes or until the cream cheese is melted, stirring often.
Add the chicken, peas and fettuccine to the skillet and toss to coat. Cook until the mixture is hot and bubbling. Sprinkle with the remaining Parmesan cheese.