Wednesday, April 17, 2013

Chicken Alfredo with Red Peppers

Wow, this may not be a 'pretty' pasta, but it tastes so darn good it makes up for its appearance!  It is the best Alfredo I've ever had and is just packed with flavor!

Chicken Alfredo with Red Peppers

Ingredients You'll Need:

  • 8 ounces Angel hair Pasta
  • 2 cups fajita sliced red bell peppers, sauteed
  • 16 ounces fajita chicken, cooked
  • 1 medium onion, chopped, sauteed
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Sauce:

  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper


  • In a medium skillet cook red peppers and onions in oil and butter until peppers and onions are translucent.   Set aside.  Using the same skillet cook fajita chicken roughly 5-10 minutes.
  • Make Angel hair pasta according to directions.

For the Sauce:

  • Melt butter in a medium, non-stick saucepan over medium heat. 
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. 
  • Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta, chicken, onions, and peppers.  Serve immediately.

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