TJ's Nifty and Thrifty Chicken Pepper Alfredo
Chef Worthy
Recipe By: TJ, Chef Worthy
Episode #6 - TJ and Julie
Ingredients:
- 1 lb. dry penne pasta
- 1 (8 ounce) package cream cheese
- 6 tablespoons butter
- 1/2 cup milk
- Parmesan Cheese
- Clove, crushed garlic
- salt and pepper to taste
- 2 skinless, boneless chicken breasts - cooked and cubed
- 2 cups chopped fresh broccoli
- 2 small zucchini, julienned
- 1/2 cup chopped red bell pepper
Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- While pasta is cooking, sautee butter and garlic, in a skillet over low heat. Stir until smooth.
- Stir in milk, and season with salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
- Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender.