Chicken & Broccoli Alfredo

Recipe from CAMPBELL's 1-2-3 Dinner

Prep/Cook Time: 20 Minutes

Ingredients:

1/2 package uncooked linguine (8 ounces)

1 cup fresh or frozen broccoli flowerets

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 3/4 ounces) CAMPBELL's Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 grated Parmesan cheese

1/4 teaspoon freshly ground pepper

1. Prepare linguine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain. (I had to cook the noodles for about 5 extra minutes to make sure the noodles and broccoli were done.)

2. In large skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often. (My chicken never really browned but I cooked it through. There will be some water in the bottom but you don't have to drain it out. Also, I added some salt and pepper while cooking the chicken.)

3. Add soup, milk, cheese, pepper, and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.

Makes 4-5 servings

*You may want to add some Garlic salt to the soup mixture for a little extra flavor.

This was really EASY and very GOOD! Sorry I don't have a picture of this dish but has a very pretty presentation when put in a nice bowl.

ENJOY!!