Description
A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
Ingredients
- 6 ounces dry fettuccine pasta
- 1 (8 ounce) package cream cheese
- 6 tablespoons butter
- ½ cup milk
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 skinless, boneless chicken breast halves – cooked and cubed
- 2 cups chopped fresh broccoli
- 2 small zucchini, julienned
- ½ cup chopped red bell pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta
- and cook for 8 to 10 minutes
- or until al dente; drain.
- While pasta is cooking
- melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk
- and season with garlic powder
- salt
- and pepper. Simmer for 3 minutes
- or until thickened
- stirring constantly.
- Mix in chicken
- broccoli
- zucchini
- and red pepper. Cook 3 minutes over medium heat
- then reduce heat
- and simmer 5 minutes
- or until vegetables are tender. Serve over fettuccine.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4