So, in need to some warm comfort food for dinner, and because I have cooked chicken that needs using, I have decided to make some chicken alfredo for supper tonight.
10 oz Italian cheese and herb cooking cream
6 tablespoons butter, cubed
3/4 cup milk
1/4 tsp white pepper
1/2 teaspoon garlic powder
Salt to taste
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
2 cups frozen chopped broccoli, thawed
6 ounces cooked pasta
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper and bring to a simmer.Stir often. Cook and stir for 3 minutes or until thickened. Add Parmesan if needed.
Add the chicken and broccoli. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine. Yield: 4-6 servings.