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Garlic Chicken Mozzarella Alfredo




Source of Recipe


The Best of Italian Cooking






List of Ingredients



• 1 (9 oz) pkg refrigerated red bell pepper fettuccine or herb fettuccine
  
• 1 tsp oil
  
• 4 boneless skinless chicken breast halves
  
• 1 garlic clove, minced
  
• 2 medium zucchini, diced
  
• 1 medium red bell pepper, diced
  
• 1 (10 oz) container refrigerated Alfredo sauce
  
• 1/2 cup finely shredded mozzarella cheese
  
• coarse ground black pepper, if desired
  






Instructions



1. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
   
2. 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.
   
3. 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.
   
4. To serve, spoon sauce mixture over cooked pasta. Slice chicken; arrange over sauce. Sprinkle cheese over chicken; sprinkle with pepper.
   






Final Comments


4 servings