“Quick and easy dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.” - by LISABERG
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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
Amount Per Serving (4 total)
- Calories
- 645 cal
- 32%
- Fat
- 42.7 g
- 66%
- Carbs
- 39.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (212)
Rate This Recipe
"The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the red pepp..." See moreers with the chicken. I also tossed the broccoli in to cook with the pasta so it would be "easier" on the kids, skipped the zucchini, and topped off w/parmesan."
AUSSIEMUM1
"At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. the re..." See morecipe says to mix it over low heat until smooth. I was about to throw it away but I didn't have anything else to feed my kids and stuck with it, hoping to make something of it. I upped the heat to medium and used a fork to stir it. after five mins of this it finally starting looking like alfredo sauce and after that it was easy. 4*"
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