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LOCATION: Recipes >> Italian Recipes >> Chicken Alfredo

Print this Recipe    Chicken Alfredo

Fettucini Pasta
1 - 8 oz package of cream cheese (Kraft preferred)
(May use neuchattel cheese for lower fat, but a little bit of creaminess may be lost.)
6 Tbsp butter
1/2 cup milk (or skim milk if you must cut the fat, although the heavy creaminess will be compromised)
1 tsp garlic powder
pinch of salt
pinch of pepper

1-3 boneless and skinless chicken breast halves
2 cups chopped fresh broccoli
2 small zucchini, julienned (optional)
1 large red bell pepper, chopped


1 Bring large pot of lightly salted water to a boil. Add pasta and cook as package directs.2 When ready (al dente, or softer, as you like it), drain.

3 Melt cream cheese and butter in medium-large frying pan over low heat. Stir.4 As you keep stirring, gradually add in milk, garlic powder, salt and pepper.5 Mix in chicken, broccoli, zucchini and red pepper.

6 Cook for 4 or 5 minutes over medium heat and then reduce heat and simmerfor 5 minutes. Vegetables should be soft/tender.

7 Serve over delicious fettucini.

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