"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

chicken and broccoli alfredo Recipe

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This recipe for chicken and broccoli alfredo, by , is from The Idle-A-While Easy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
michelle begay
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 of a 1-pound package linguine
1-1/2 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar
1/4 tsp. ground black pepper



Directions:
Directions:

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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