A quick and easy chicken alfredo 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
- 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
Directions
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 645 | |
% Daily Value * | |
Total Fat43g | 55% |
Saturated Fat25g | 125% |
Cholesterol151mg | 50% |
Sodium355mg | 15% |
Total Carbohydrate40g | 14% |
Dietary Fiber4g | 13% |
Total Sugars5g | |
Protein28g | |
Vitamin C76mg | 378% |
Calcium134mg | 10% |
Iron3mg | 17% |
Potassium622mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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