• 4servings
  • 20minutes
  • 645calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces dry fettuccine pasta

  2. 1 (8 ounce) package cream cheese

  3. 6 tablespoons butter

  4. 1/2 cup milk

  5. 1/2 teaspoon garlic powder

  6. salt and pepper to taste

  7. 2 skinless, boneless chicken breast halves - cooked and cubed

  8. 2 cups chopped fresh broccoli

  9. 2 small zucchini, julienned

  10. 1/2 cup chopped red bell pepper

Instructions Jump to Ingredients ↑

  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.

  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.

  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.


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