chicken alfredo

chicken alfredo
  • 6 ounces dry fettuccine pasta
  • 1 (8 ounce) package cream cheese
  • 6 tablespoons butter
  • 1/2 cup milk
  • 1/2 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
  • 1/2 cup chopped red bell pepper



  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 over fettuccine.

04/10/2017
chicken alfredo, Pasta recipe PT10M PT2H 6 435 calories
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