1 lb skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
1 can (10 3/4-oz.) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
Instructions
Prepare linguine according to package directions in 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
Heat butter in 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
Serve with additional Parmesan cheese.
Originally Submitted
6/28/2011
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