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Chicken And Broccoli Alfredo

Another one of those recipes you find in the magazines advertising canned soup. But it is actually pretty good and real easy to make with basic pantry ingredients.


 8 ounces linguini pasta
 1 cup broccoli florets (tops), fresh or frozen
 2 Tablespoons butter
 1 pound chicken breast, cut into bite size pieces
 1 can cream of mushroom soup
 1/2 cup milk
 1/2 cup grated Parmesan cheese
 1/4 teaspoon black pepper


Cook linguini in boiling water until al dente. Add broccoli during last four minutes of cooking time which is about half way through the cooking time if you are not at high altitude. Drain and set aside. Heat butter in skillet over medium high heat. Add chicken and cook until well browned and cooked through. Reserve a little of the cheese for garnish. Add soup, milk, remaining cheese, pepper and linguini/broccoli mixture into skillet and stir until well coated and heated through. Garnish with additional cheese.

Note: Instead of chicken you can substitute 1 pound of shrimp, shelled and de-vined. Cook the shrimp just until the shrimp turns pink to keep it tender.

Serves: 2 to 4
Chicken Pasta Broccoli Cream_Of_Mushroom_Soup Milk Parmesan_Cheese Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.