Broccoli Chicken Fettuccini Alfredo
Posted by Camp Cook on April 27, 2009 · Leave a Comment
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Broccoli Chicken Fettuccini Alfredo - A simple recipe that is very good. Broccoli lends an added shade and taste of ‘vitamin green’ to a classic chicken pasta recipe.
Prep Time: 25 mins |
Ingredients to make Broccoli Chicken Fettuccini Alfredo
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Directions to make Broccoli Chicken Fettuccini Alfredo
Step 1:Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Step 2:Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
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