Campbell’s Chicken and Broccoli Alfredo Tuesday, July 29, 2008


1/2 of a 16 oz pkg linguine
1 cup fresh or frozen broccoli flowerets
2 TBSP butter
1 lb skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
1 10 3/4 oz Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper


Prepare linguine according to pkg directions in 3 quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander. Heat butter in a 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often. Stir stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

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