Chicken Alfredo
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
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1 (8 ounce) package cream cheese
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6 tablespoons butter
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1/2 cup milk
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1/2 teaspoon garlic powder
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salt and pepper to taste
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2 skinless, boneless chicken breast halves - cooked and cubed
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2 cups chopped fresh broccoli
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2 small zucchini, julienned
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1/2 cup chopped red bell pepper
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grated Parmesan cheese, for topping
Directions
1
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.
2
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.
3
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 hot over fettuccine and top with grated Parmesan cheese.