This is a super easy and quick version of Alfredo If you are looking for "Olive Garden" type Alfredo, this does not taste like that buttery stuff....it's more cheesy and thick. We love it though and have been making it for years and years for a super easy dinner. I know Candice and Rick love it too!
Chicken and Broccoli Alfredo
Serves 3-4
10 ounces Linguine/Fettuccine noodles
1 cup fresh or frozen broccoli
1 pound cubed boneless skinless chicken breasts
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese (not the can, grated works best)
1/4 tsp pepper
Heat a tablespoon of olive oil over medium high heat and brown the chicken. Keep warm. Cook pasta about 10 minutes or as directed. Add broccoli for the last 4 minutes of cooking time and drain. *If using frozen broccoli I usually cook it separate so that it doesn't go soggy sitting in the water*. While draining the pasta, add soup, milk, cheese and pepper to the hot pot and stir until smooth. Add back the pasta, broccoli and chicken and stir. Serve with additional parm cheese.
When I don't have fettuccine noodles on hand I use spaghetti (pictured above). Fresh broccoli does have better flavor, but frozen works great too.
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