These flavors marry perfectly together making it the ultimate dish. It tastes just like something that you would get at a fancy Italian restaurant. Whenever I make it at home now my kids fight over the last little bit in the pan. It’s a huge favorite under our roof and a great way to get vegetables in. Check out what they are saying about this recipe over at Group Recipes:
“I finally tried this recipe…truly delish!!! Sinfully delish, in fact!!!”
This is one of my all-time favorite meals to make…and to eat!
Ingredients
6 ounces dry fettuccine pasta
8 ounce package Philadelphia cream cheese
6 tablespoons Land O’ Lakes butter
1/2 cup milk
1/2 teaspoon McCormick’s garlic powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 skinless boneless chicken breast halves cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini julienned
1/2 cup chopped red bell pepper
Instructions
Bring a large pot of lightly salted water to a boil.
Add pasta and cook 10 minutes then drain well.
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 stirring constantly.
Mix in chicken, broccoli, zucchini and red pepper.
Cook 3 minutes over medium heat then reduce heat and simmer 5 minutes.
Serve over fettuccine.
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Quick Tip: Toss in some sliced fresh mushrooms.
Thanks again to Group Recipes for this simple and yummy recipe.