2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
1 tub (10-oz) Philadelphia Italian Cheese and Herb Cooking Creme
2 cups hot cooked fettuccine
Cook and stir chicken in large nonstick skillet on medium heat for 5 to 6 minutes or until cooked through.
Add the vegetables to skillet and cook another 2 to 3 minutes or until heated through, stirring occasionally.
Add the cooking creme and cook, stirring, for 3 minutes.
Stir in the fettuccini and serve.