Creamy Italian Chicken Fettuccine

• 12 lb fettuccine, uncooked
• 3 cups fresh broccoli florets
• 12 cup red pepper, strips
• 2 tablespoons oil
• 34 lb boneless skinless chicken breast, cut into strips
• 1 cup milk
• 4 ounces cream cheese, cubed
• 34 cup shredded italian five cheese blend
• 3 tablespoons grated parmesan cheese
• garlic powder, to taste
• salt, to taste
• pepper, to taste

1. COOK pasta in large saucepan as directed on package, add dash salt and adding vegetables to the cooking water for the last 3 minute
2. MEANWHILE, heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 8 minute or until done.
4. Season to taste.
5. 4Remove chicken from skillet; cover to keep warm.
6. ADD milk and cream cheese to skillet; cook on low heat 5 minute or until cream cheese is completely melted and mixture is well blended, stirring constantly.
7. Stir in chicken and shredded cheese.
8. DRAIN pasta mixture; place on serving plate.
9. Top with chicken mixture and Parmesan.

fresh broccoli florets, red pepper, oil, chicken breast, milk, cream cheese, shredded italian five cheese blend, parmesan cheese, garlic, salt, pepper

Taken from www.food.com/recipe/creamy-italian-chicken-fettuccine-508547 (may not work)