Ingredients
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6 ounces dry fettuccine pasta
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1 (8 ounce) package cream cheese
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6 tablespoons butter
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½ cup milk
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½ teaspoon garlic powder
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salt and pepper to taste
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2 skinless, boneless chicken breast halves - cooked and cubed
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2 cups chopped fresh broccoli
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2 small zucchini, julienned
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½ cup chopped red bell pepper
Directions
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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.
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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.
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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 Facts (per serving)
645 | Calories |
43g | Fat |
40g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 645 | |
% Daily Value * | |
Total Fat 43g | 55% |
Saturated Fat 25g | 125% |
Cholesterol 151mg | 50% |
Sodium 355mg | 15% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 28g | 57% |
Vitamin C 76mg | 84% |
Calcium 134mg | 10% |
Iron 3mg | 17% |
Potassium 622mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.