chicken and broccoli alfredo
(2 ratings)
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My husband love this and I do too. I use to make this when I lived at home and I would cook so my mom didn't have to. I loved adding the cream cheese and garlic into this recipe to give it a more authentic Italian taste. You can easily half this to make 4 servings.
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(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For chicken and broccoli alfredo
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16 ozpackage of linguine
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2 cfresh broccoli florets
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4 Tbspbutter
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8chicken breasts, boneless and skinless
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2 can(10 3/4 ounces) cream of mushroom soup
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4 ozcream cheese, room temperature
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1 cmilk
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1 cfreshly grated parmesan cheese
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1/2 tspblack pepper
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1 tspminced garlic
How To Make chicken and broccoli alfredo
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1Prepare the linguine according to the package directions in a 4-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
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2Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
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3Stir the soup, milk, cheeses, black pepper, garlic and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese. Serve with your favorite Garlic Bread on the side!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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