Garlic Chicken Mozzarella Alfredo

Course : Chicken
Serves: 4
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9 ounces refrigerated red bell pepper fettuccine or herb fettuccine
1 teaspoon oil
4 medium boneless chicken breasts -- skinless
1 clove garlic
2 medium zucchini -- diced
1 medium red bell pepper -- diced
10 ounces refrigerated alfredo sauce
1/2 cup mozzarella cheese -- finely shredded
1 teaspoon coarse black pepper -- to taste

Preparation / Directions:

Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 10 to 15 minutes or until chicken is fork-tender and juices run clear; turning once. Remove chicken from skillet; cover to keep warm. In same skillet, combine garlic, zucchini and bell pepper; cook and stir 4 to 6 minutes or until vegetables are crisp-tender. Stir in Alfredo sauce; cook 1 minute or until sauce is thoroughly heated. To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.


Nutritional Information:

78 Calories (kcal); 5g Total Fat; (52% calories from fat); 5g Protein; 5g Carbohydrate; 13mg Cholesterol; 62mg Sodium

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