April 14, 2008

Chicken & Broccoli alfredo

1/2 of a 16 ounce package linguine
1 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) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Prepare the linguine according to the package directions in a 3-quart saucepan.
Add the broccoli during the last 4 minutes of the cooking time.
Drain the linguine and broccoli 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 into the skillet.
Heat, stirring occasionally, until the mixture is hot and bubbling.
Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed in Step 2 until the shrimp are cooked through.

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