Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. —Jody Stewart, Goldsboro, North Carolina
Chicken Alfredo
Chicken Alfredo
Prep Time
15 min
Yield
6 servings
Ingredients
- 1 package (8 ounces) cream cheese, cubed
- 6 tablespoons butter, cubed
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
- 2 cups frozen chopped broccoli, thawed
- 2 small zucchini, julienned
- 1/2 cup julienned sweet red pepper
- 6 ounces cooked fettuccine
Directions
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened.
- Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts
1 each: 353 calories, 27g fat (16g saturated fat), 102mg cholesterol, 268mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 16g protein.
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