Cream Cheese Chicken and Vegetables

    Cream Cheese Chicken and Vegetables


    296 people made this

    Easy to make this is an ideal week-night dinner. The cream cheese as a base to the sauce gives it an incredible richness that makes you keep coming back for more.

    Serves: 4 

    • 185g fettuccine pasta
    • 250g cream cheese
    • 6 tablespoons butter
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon garlic powder
    • 1 pinch salt and pepper, to taste
    • 2 skinless, boneless chicken breasts, cooked and cubed
    • 2 cups diced fresh broccoli
    • 2 small zucchini, julienned
    • 1/2 cup diced red capsicum

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While pasta is cooking melt cream cheese and butter in a frypan 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.
    3. Mix in chicken, broccoli, zucchini and red capsicum. Cook 3 minutes over medium heat then reduce heat and simmer 5 minutes or until vegetables are tender. Serve over fettuccine.

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