Chicken & Broccoli Alfredo
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 ounces linguine
- 1 cup broccoli floret (fresh or frozen)
- 2 tablespoons butter
- 4 boneless skinless chicken breast halves, cut into 1 1/2-inch pieces (about 1 pound)
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request )
- 1⁄2 cup milk
- 1⁄2 cup grated parmesan cheese
- 1⁄4 teaspoon ground black pepper
directions
- 1.Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- 2.Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- 3.Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
- 4.Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
- 5.Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.
- 6.Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
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