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Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms

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Servings: 4 to 6 servings
Ingredients Method

Ingredients
  

  • ½ lb. uncooked penne pasta
  • 1 package (8 oz.) cream cheese cubed
  • 6 tablespoons butter cubed
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 2 boneless skinless chicken breasts cooked and cubed
  • 2 cups chopped broccoli fresh or frozen and thawed
  • 8 button mushrooms sliced
  • 1/2 cup chopped red bell pepper
  • 1/4 cup plus 4 Tbsp. Parmigiano Reggiano

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy!