Chicken & Broccoli Alfredo
From Campbell's Kitchen, made with Campbell's Condensed Cream of Mushroom Soup.
Ingredients
- 1/2 lb Linguine, half of a 1-pound package
- 1 cup Broccoli, fresh or frozen florets
- 2 tbsp Butter
- 1 1/4 lb Chicken breast, skinless, boneless, cut into 1 1/2-inch pieces
- 1 can Cream of mushroom soup, 10 3/4-ounce condensed
- 1/2 cup Milk
- 1/2 cup Parmesan, grated, plus more for serving
- 1/4 tsp Black pepper
Directions
- Cook the linguine according to the package directions in a 3-quart saucepan, adding the broccoli for the last 4 minutes. Drain well.
- Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken until well browned and cooked through, stirring often.
- Stir in the soup, milk, cheese, pepper and linguine mixture and cook until hot and bubbling, stirring occasionally. Serve with more Parmesan.