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Easy Family Recipes: Chicken Broccoli Alfredo

Chicken Broccoli AlfredoMy family goes crazy for anything with Alfredo sauce, but with so much butter, cheese, and heavy cream, it’s become a special occasion meal served at most once or twice a year. It’s delicious, but so, so rich and heavy. Not to worry! This lightened version of Alfredo can become a regular part of your dinner routine without needing a cardiologist on call. We’re upping the health ante by adding broccoli florets to the mix too. A side of broccoli may not be super popular at your table, but once it’s safely tucked inside a delicious sauce and served with pasta? Score! Cut the florets small for maximum distribution. The kids will slurp it up!


Chicken Broccoli Alfredo

Total Time: 30 minutes

  • 8 ounces linguine (1/2 of 1-pound package)
  • 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 ounces) Campbell’s Condensed Cream of Mushroom Soup (98% Fat Free or Healthy Request)
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper

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

Heat butter in 10 inch skillet over medium-high heat. Add chicken and cook until well browned and cooked through, stirring often.

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

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