Chicken and Broccoli Alfredo

Every Sunday when I get the paper, I always scour the coupon and ad section.  I don't know why because I never go buy that cute shirt at JC Penney or barstool at Target, I just like knowing it's on sale.  And coupons?  Forget it.  I clip them, put them in my purse, and inevitably forget them like my reusable bags when I go to the store.  I have even, sad to say, had coupons in my hand at the register and forget to pass them to the cashier until it's too late.

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.