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


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.

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.

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.


Created with images by The Marmot - "Chicken Alfredo Florentine"

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