Chicken & Broccoli Alfredo

Who doesn't love creamy Alfredo sauce? Add broccoli and chicken and
you've got a well-rounded dinner in minutes that'll make your whole
family happy.

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
4 skinless, boneless chicken breast halves (about 1 pound), 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 Healthy Request(R))
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 mixture 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 in the
skillet and cook until the chicken is cooked through, stirring
occasionally. 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 for the chicken
above, 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
soup mixture.
 Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked
basmati rice and 3/4 cup cooked broccoli flowerets for the linguine and
uncooked broccoli. Stir 1 teaspoon curry powder and 1/2 teaspoon ground
cumin into the skillet with the chicken. 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 the skillet and cook with the chicken
 Tip : You can substitute spaghetti or fettuccine for the linguine in
this recipe.
 Serving Suggestion: Serve wth a mixed green salad topped with orange
sections, walnut pieces and raspberry vinaigrette. For dessert serve
almond biscotti. Serves 4.

Kitchen Clip:
If you have fresh mushrooms on hand, slice them up and cook along with
the chicken pieces before stirring in the remaining ingredients.
Received on Tue Oct 20 14:24:13 2009