A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
Ingredients
- ounces dry fettuccine pasta: 6 piece
- cream cheese: 1 pack (8 ounce pack)
- butter: 6 Tbsp
- milk: 0.5 cup
- garlic powder: 0.5 tsp
- salt and pepper: (to taste)
- skinless, boneless chicken breast halves - cooked and: 2 piece (cubed)
- fresh broccoli: 2 cups (chopped)
- zucchini: 2 piece (julienned)
- red bell pepper: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
