Chicken Alfredo

6 ounces dry fettuccine pasta

1 (8 ounce) package cream cheese

6 tablespoons butter

½ cup milk

½ teaspoon garlic powder

salt and pepper to taste

2 skinless, boneless chicken breast halves - cooked and cubed

2 cups chopped fresh broccoli

2 small zucchini, julienned

½ cup chopped red bell pepper

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.

Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.