We have had a busy past couple of weeks but we are pulling things together. My 16 and 15-year old nieces are with us now and we've been working on rooms, papers, and much more. We have been having quick dinners:)
One such dinner was what I fixed and served last night. It turned out really well and everyone loved it.
I was looking for something quick and filling and this fit the bill. I made two separate pots/skillets of it and we at it for lunch today.
Chicken and Broccoli Alfredo
Submitted By: Campbell's Kitchen
Cook Time: 20 Minutes Ready In: 20 Minutes
1/2 (16 ounce) package linguine (I used angel hair pasta bec I didn't have the other)
1 cup fresh or frozen broccoli flowerets (I used a bit more in each dish)
2 tablespoons butter
1 pound skinless, boneless chicken breast, (used more)
cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese (used more and then topped it with a few shavings as well)
1/4 teaspoon ground black pepper
1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. Heat butter in skillet. Cook chicken until browned, stirring often.
3. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
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