Here is a fast, easy and healthy recipe that has become one of my regulars. There are so few ingredients I have memorized the recipe and can easily remember what to pick up at the store on a hurried night. I make it lighter by subsituting Pam non-stick spray for the butter, non-fat milk, and the low-fat version of the soup. If I want to make it decadent, I use half-and-half instead of the milk. I use at least twice the broccoli called for. This recipe was an ad in one of my magazines…courtesy of Campbell’s Soup. Enjoy!
Chicken & Broccoli Alfredo
1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2″ pieces
1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to package directions in 3-qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in 10″ skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper, and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese. (salt to taste)