Chicken and Broccoli Alfredo
Recipe from Campbell's

Linguine is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup, milk, Parmesan cheese and black pepper to make a quick and fabulous dish.


Chicken and Broccoli Alfredo

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Servings: 4
Prep Time: 10 mins
Total Time: 30 mins
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Turkey Breasts, Broccoli, Pasta
 
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Ingredients
  • 1/2 
    of a 16 ounce package linguine
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  • 1  cup
    fresh or frozen broccoli florets
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  • 2  tbsp.
    butter
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  • 4 
    skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
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  • 1/2  cup
    milk
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  • 1/2  cup
    grated Parmesan cheese
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  • 1/4  tsp.
    ground black pepper
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Directions
1.
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2.
Heat the butter in a 10-inch 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.
4.
Grilled Chicken and Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
5.
Shrimp and Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.
6.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

Tips:
Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.
Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli flowerets for the linguine and uncooked broccoli. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.
Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken
You can substitute spaghetti or fettuccine for the linguine in this recipe.
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