20 November, 2013
Chicken (or Turkey) and Broccoli Alfredo
½ of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 ¼ pounds skinless, boneless chicken breast halves, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground white pepper
Boil the linguine according to the package directions in a 3-quart saucepan.
Add broccoli during the last 4 minutes of cooking time.
Drain the linguine and broccoli mixture well in a colander and set aside.
Melt the butter in a large skillet over medium-high heat and add the chicken. Cook until well browned, stirring often. Gradually add the soup, milk, cheese, white pepper and linguine mixture in the skillet, stirring well. Cook just until the mixture is hot and bubbling, stirring occasionally.
Serve with additional Parmesan cheese.
Modified from the Campbell’s Soups web site.
Can use leftover cooked, cubed turkey (about 2 cups) instead of chicken, cooking the turkey in the skillet just until heated through and following the rest of the above instructions.