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| Chicken Broccoli Alfredo |
Ingredients
- 1/2 package of linguine noodles
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
- 1 can Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
Directions
- Prepare linguine according to package directions in 3 quart saucepan
- Add broccoli during the last 4 minutes of cooking time
- Drain the linguine mixture well in a colander
- Heat the butter in a large skillet over medium-high heat
- Add chicken and cook until well browned and cooked through, stirring often
- Stir 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 (optional)
I made things slightly different depending on what I had in my pantry. I used cheddar and mozzerella cheese since my Parmesan cheese went bad (oops) but it seemed to have the same taste and mixed/melted nicely. As you can see, I also used Bowtie pasta. I think this came out with a ton of flavor and it was super quick dinner. Boil, cook and mix and poof, you have dinner.
(Recipe used: Campbells.com)
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