Crusty bread and a salad is all that's needed to make a satisfying and quick meal with this pasta dish.
1 pound dry fettucine pasta or any long pasta
8-ounce cream cheese, cut into cubes
1 stick butter
1 clove garlic, minced
2 cups grated cheese (freshly grated Parmesan cheese is my favorite)
2 small zucchini, julienned
1/2 cup chopped red bell pepper (optional)
1 can premium brand chunk breast of chicken, drained
salt and pepper to taste
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 10 minutes; drain. While pasta pot is boiling, cook cream cheese, butter, 2 cups grated cheese, minced garlic, zucchini and red bell pepper in a saucepan over medium-low heat, stirring frequently, until veggies are tender, about 7 minutes. Season with about 1 teaspoon each of salt and pepper. Add drained chicken chunks and pasta, toss well to coat. Transfer to serving dish. Pass grated parmesan at the table.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.