Servings: about 1 1/2 cups each
Cook: 20 min.
This scrumptious pasta dish features easy clean-up...the pasta, broccoli, chicken and cheesy sauce all cook in the same saucepot!
What You'll Need
1 package (1 pound) linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk (I have used whipping cream or half and half to make it more like authentic Alfredo tasting.
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
How to Make It
• 1 Prepare the linguine according to the package directions in a 6-quart saucepot. 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 the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
• 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.
Recipe Tip • Easy Substitution: Or you can substitute spaghetti for the linguine. Also you could substitute green peas if you are not a fan of broccoli.
