Chicken alfredo

Chicken alfredo! (from Jill Vincent)

1 (8 ounce) package cream cheese, cubed
6 tablespoons butter or margarine
1/2 cup milk
1/2 teaspoon garlic powder
1 pinch salt and pepper to taste
2 skinless boneless chicken breast halves, cooked and cubed
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces fettuccine, cooked, drained

DIRECTIONS
In a skillet over low heat, melt cream cheese and butter; stir until
smooth.
Add milk, garlic powder, salt and pepper. Cook and stir for 3 minutes
or
until thickened. Add chicken, broccoli, zucchini and red pepper. Cook
over
medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer
or
until vegetables are tender. Serve over fettuccine.