Chicken Fettuccine Alfredo

• 1 (8 ounce) package cream cheese, cubed
• 6 tablespoons butter or 6 tablespoons margarine
• 12 cup milk
• 12 teaspoon garlic powder
• salt & pepper
• 2 boneless skinless chicken breast halves, cooked & cubed
• 2 cups frozen chopped broccoli, thawed
• 2 small zucchini, julienned
• 12 cup sweet red pepper, julienned
• 6 ounces fettuccine pasta, cooked & drained (you can use gluten free pasta as substitute if gluten or wheat intolerant)

1. In a skillet, melt cream cheese & butter over low heat; stir until smooth.
2. Add milk, garlic power, salt & pepper; cook & stir for 3 minutes or until thickened.
3. Add chicken, broccoli, zucchini, and red pepper.
4. Cook over medium heat for 3 minutes.
5. Reduce heat; cover & cook for 5 more minutes or until veggies are tender.
6. Serve over fettuccine.

cream cheese, butter, milk, garlic, salt, chicken, broccoli, zucchini, sweet red pepper, pasta

Taken from www.food.com/recipe/chicken-fettuccine-alfredo-193421 (may not work)