1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless, skinless chicken breasts, cubed
1 can cream of mushroom soup or 98% fat-free cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
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| CHICKEN & BROCCOLI ALFREDO | ||
| Yields 4 | ||
| 1/2 pkg. linguine or spaghetti (8 oz.) 1 cup fresh or frozen broccoli flowerets 2 tbsp. butter 1 lb. boneless, skinless chicken breasts, cubed 1 can cream of mushroom soup or 98% fat-free cream of mushroom soup 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 tsp. pepper |
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| Cook linguine according to pkg. directions. Add broccoli for last 4 minutes of cooking time; drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. | ||