Last Sunday this recipe caught my eye on a Campbell's Soup coupon. I made it for lunch and am eating it as I type if I must be honest. It is good, next time I may add a little something extra for flavor, a bit more salt and maybe a dash of cayenne. All in all, it's a great weeknight recipe, very easy and fast to make!
Chicken and Broccoli Alfredo
Recipe from Campbell's Kitchen.com
1/2 of a 16 oz package linguine
1 cup fresh or frozen broccoli florets
2 Tbsp butter
4 skinless, boneless chicken breast halves (about 1 pound) cut into 1-1/2 in. pieces
1 can (10 oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp black pepper
1. Prepare the linguine according to package directions in a 3 quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture in a colander.
2. Heat the butter in a 10 in 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.