Home


What's New
Arts & Leisure
Fashion & Style
House & Home
Cooking
Family
Holidays
Home & Garden
Parties & Events
People
Professional Advice
Resources
Times of your Life
About Us
Search the Site




Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo is an extremely quick and tasty pasta dish, that can be made with ingredients that most of us keep on hand. It's a great after work meal - you can make it faster than the pizza man can deliver.

Bread or rolls and a green salad will complement the pasta well, but if your salad bin is empty, remember you have your veggie included in the main dish!

Ingredients:

  • 8 oz linguine
  • 1 cup broccoli florettes , fresh or frozen
  • 1 Tbls butter
  • 1 lb boneless, skinless chicken breasts
  • 1 can (10 ¾ oz) of Cream of Mushroom soup
  • ½ cup milk
  • ½ cup grated parmesan cheese
  • ¼ tsp ground pepper

Instructions:
  • Put a 4 quart or large pot of salted water on to boil.
  • While the water is coming to a boil, cut the chicken breasts into ¾ inch cubes. (I find kitchen shears extremely efficient for this.
  • Melt the butter in a large skillet.
  • Add the chicken cubes, and sauté until lightly browned and cooked through.
  • By now the water should be up to a boil. Put in the linguine, and cook to package directions for al dente.
  • Four minutes before the linguine should be done, add the 1 cup of broccoli to the boiling water.
  • While they finish cooking, finish your sauce.
  • To the chicken, add the can of soup, ½ cup milk, the parmesan cheese, and the pepper.
  • Heat through on low, stirring to mix well.
  • Drain the linguini and broccoli, and add it to the sauté pan.
  • Stir to mix well.
  • If your sauce has thickened more than you like, add a few tablespoons of the past water to thin
  • Enjoy!




Top of Page

Back to Main Dish Recipes
Copyright © 2004-2006 ClevelandWomen.Com. All Rights Reserved.
Questions or Comments? E-Mail us at:
Support@ClevelandWomen.Com