Chicken Alfredo is simple, delicious and a must try chicken dish. The history behind the origin of chicken Alfredo is yet not known but it could not stop people from trying this amazing chicken dish. Although many people think that Chicken Alfredo is difficult to make but the thanks to its delicious taste, which equates the difficulty in preparation.
Dry fettuccine pasta - 6 ounces
Cream cheese - 8 ounce
Butter - 6 tablespoons
Milk - ½ cup
Garlic powder - ½ teaspoon
Chopped red bell pepper - ½ cup
Chopped fresh broccoli - 2 cups
Small zucchini, julienned - 2
Salt and pepper to taste
Skinless, boneless chicken breast halves - cooked and cubed - 2
Grab a large pot and fill half of it with water.
Add in salt to taste and place the pot on stove.
Bring it to boil at medium heat.
Add 6 ounces of dry fettuccine pasta into the lightly salted water and let it cook at the same medium heat for another 8 to 10 minutes until al dente.
Meanwhile, put a larger skillet on another stove over low heat.
Place 8 ounces of cream cheese and 6 tablespoons of butter in it let wait until both of the ingredients melt thoroughly.
Stir in ½ cup of milk into the butter-cheese mixture.
In addition to that, add ½ teaspoon garlic powder, salt, and pepper into the milk.
Stir the milk-mixture constantly for approximately 3 minutes until thick thoroughly.
Mix in the 2 pre-cooked skinless and boneless chicken breast cubes.
Add 2 cups of chopped fresh broccoli, 2 small julienned zucchini and ½ cup of chopped red bell pepper into the chicken.
Cook the chicken-mixture for almost 3 minutes over a medium heat.
Now, slow down the heat and simmer for another 5 minutes until the vegetables tender.
Your Chicken Alfredo is almost ready, place it in a large plate, to with the fettuccine and serve immediately.