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- 400 g fettuccine
- 250 g cream cheese
- 6 tablespoons of butter
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons fresh black pepper
- 2 diced cooked chicken breast fillets
- 2 cups chopped fresh broccoli
- 2 julienne courgettes
- 1/2 cup chopped bell pepper
Boil a large pot of lightly salted water.
Add pasta and cook for 10 minutes, then drain well.
While the pasta is cooking, melt the cream cheese and butter in a skillet over low heat. Stir until smooth.
Add milk and season with garlic powder, salt and pepper.
Simmer for 3 minutes, stirring constantly.
Mix together chicken, broccoli, zucchini, and red pepper.
Cook for 3 minutes on medium heat, then reduce heat and simmer for another 5 minutes.
Serve over fettuccine.
This recipe was photographed by Greer Worsley for Australia's best recipes.