Chicken Broccoli Alfredo
A one pot winner from Campbellskitchen.com.
prep: 15 minutes
total cook time: 35 minutes
serves 8
What You'll Need
1 package (1 pound) linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
How to Make It
- 1 Prepare the linguine according to the package directions in a 6-quart saucepot. 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 the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
- 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.
- 1 Prepare the linguine according to the package directions in a 6-quart saucepot. 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 the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
- 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.
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