Chicken Alfredo recipe

All Recipes Main Dish Recipes Pasta Chicken

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

Nutrition Info

645.2 calories
carbohydrate: 39.7 g
cholesterol: 151.1 mg
fat: 42.7 g
fiber: 3.7 g
protein: 28.3 g
saturatedFat: 25 g
servingSize: -
sodium: 354.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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 over fettuccine.

Recipe Yield

4 servings

Recipe Note

A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

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