chicken and broccoli alfredo
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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prep time
15 Min
cook time
25 Min
method
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yield
8 serving(s)
Ingredients
- 16 ounces package of linguine
- 2 cups fresh broccoli florets
- 4 tablespoons butter
- 8 - chicken breasts, boneless and skinless
- 2 cans (10 3/4 ounces) cream of mushroom soup
- 4 ounces cream cheese, room temperature
- 1 cup milk
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon black pepper
- 1 teaspoon minced garlic
How To Make chicken and broccoli alfredo
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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