Campbell's Chicken & Broccoli Alfredo

Start your week off with this heavenly pasta dish that will have
everyone eating their broccoli and asking for more!

Campbell's Chicken & Broccoli Alfredo
from Campbell's Kitchen

Prep Time: 10 min. Cook Time: 20 min.

1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Directions:
Prepare the linguine according to the package directions in a 3-quart
saucepan. Add the broccoli during the last 4 minutes of the cooking
time. Drain the linguine and broccoli well in a colander.
Heat the butter in a 10-inch skillet over medium-high heat. Add the
chicken and cook until it's well browned, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture into the
skillet. Heat, stirring occasionally, until the mixture is hot and
bubbling. Serve with additional Parmesan cheese.
 Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts
for the skinless, boneless chicken.
 Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp,
shelled and deveined for the chicken. Cook as directed in Step 2 until
the shrimp are cooked through.
 Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the
Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked
shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the
skillet in Step 3.
 Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 cup
uncooked basmati rice for the linguine. Prepare as directed above. Stir
1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet
in Step 3. Sprinkle with toasted slivered almonds, if desired.
 Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6
ounces) rice noodles for the linguine. Prepare as directed above. Stir 1
tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced
fresh ginger root in to the skillet with the chicken in Step 2.

Kitchen Clip:
Serve with a basket of Pepperidge Farm Texas Toast and store-bought
cookies for dessert.
Received on Mon May 19 11:50:43 2008