Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms

Makes 4-6 servings



½ lb. uncooked penne pasta

1 package (8 ounces) Neufchatel or 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



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.





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