Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms
Servings: 4to 6 servings
Ingredients
½lb.uncooked penne pasta
1package (8 oz.) cream cheesecubed
6tablespoonsbuttercubed
1/2cupmilk
1/2teaspoongarlic powder
1/4teaspooncrushed red pepper flakes
Salt and pepperto taste
2boneless skinless chicken breastscooked and cubed
2cupschopped broccolifresh or frozen and thawed
8button mushroomssliced
1/2cupchopped red bell pepper
1/4cupplus 4 Tbsp. Parmigiano Reggiano
Instructions
In a medium pot of boiling water, add penne pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.
Add the cooked chicken, broccoli, mushrooms and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.