Friday, July 22, 2011

Sarah's Chicken and Broccoli Alfredo

I made this for my family and they absolutely LOVED it.

Chicken and Broccoli Alfredo
Prep: 10 Min; Cook: 20 Min; Makes: 4 servings
1/2 of a 16 oz package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2 in pieces
1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1 container of Philadelphia Cooking Creme Italian Herb and Cheese
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

1: 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.
2: Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3: Stir the cooking creme, soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Servie with additional Parmesan cheese.


Nutritional Information (roughly, from my food diary on www.myfitnesspal.com
CALORIES: 542
FAT: 15
CARBS: 77
SUGAR: 14
PROTEIN: 27

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