Chicken & Broccoli Alfredo for a Crowd
This scrumptious pasta dish features easy clean-up...the pasta, broccoli, chicken and cheesy sauce all cook in the same saucepot!
Ingredients
1 pound linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1.75 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup
1.25 cups milk
1 cup grated Parmesan cheese
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1.75 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup
1.25 cups milk
1 cup grated Parmesan cheese
Instructions
Prepare the linguine according to the package directions in a 6-quart saucepot. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, milk, cheese and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Season to taste. Serve with additional Parmesan cheese.
Heat the butter in the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, milk, cheese and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Season to taste. Serve with additional Parmesan cheese.
Chicken & Broccoli Alfredo for a Crowd
This scrumptious pasta dish features easy clean-up...the pasta, broccoli, chicken and cheesy sauce all cook in the same saucepot!
Directions
Print
Prepare the linguine according to the package directions in a 6-quart saucepot. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the butter in the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, milk, cheese and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Season to taste. Serve with additional Parmesan cheese.
Ingredients
1 pound linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1.75 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup
1.25 cups milk
1 cup grated Parmesan cheese
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