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Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree from Jody Stewart of Goldsboro, North Carolina. Cream cheese makes the smooth sauce a snap to stir up.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 353 calories, 27 g fat (16 g saturated fat), 102 mg cholesterol, 268 mg sodium, 13 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Chicken Alfredo in Quick Cooking May/June 1999, p43
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Reviewed on Jun. 27, 2011 by mrsgoathd1
i used fresh broccoli and use 1 green and 1 yellow zucchini squash. loved it it does need to be a bit more creamier so next time i will double the creamy part. :)
Reviewed on Jan. 09, 2011 by AZGoodman
Easy to make. The Alfredo sauce has a nice consistency and flavor. I did add a small amount of Parmesan cheese as a topping to finish it off.
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