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Chicken Alfredo Recipe

50% would make again

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.

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4-6 Servings
Prep/Total Time: 15 min.

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. Yield: 4-6 servings.

Nutrition 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.

Chicken Alfredo published in Quick Cooking May/June 1999, p43

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Ingredients