Chicken Broccoli Alfredo
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1/2 pound boxed linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
1 can (10 3/4 ounce) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Prepare linguine according to package directions in 3 quart saucepan. Add broccoli during last four minutes of cooking time. Drain the linguine mixture well in a colander.
Heat the butter in a large skillet over medium-high heat. Add chicken and cook until well browned and cooked through, stirring often.
Combine 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.
Makes 4 servings
Mary Wilder, Andalusia