Chicken & Broccoli Alfredo
In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.
Ingredients
8 ounces linguine (about 1/2 of a 1-pound package)
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1.25 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
0.5 cup Parmesan cheese
0.25 teaspoon ground black pepper
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1.25 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
0.5 cup Parmesan cheese
0.25 teaspoon ground black pepper
Instructions
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.
Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
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.
Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
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.
Chicken & Broccoli Alfredo
In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.
Directions
Print
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.Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.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.
Ingredients
8 ounces linguine (about 1/2 of a 1-pound package)1 cup fresh or frozen broccoli florets2 tablespoons butter1.25 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk0.5 cup Parmesan cheese0.25 teaspoon ground black pepper
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