Chicken Alfredo

Quick and easy dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

Ingredients

• 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

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.

Chicken Alfredo