Chicken & Broccoli Alfredo

chicken and broccoli alfredo
chicken and broccoli alfredo

source: Campbell’skitchen.com

Broccoli resulted from the breeding of landraceBrassica crops in the northern Mediterranean starting in about the sixth century BC.  This vegetable has its origins in primitive cultivars grown in the Roman Empire and was most likely improved via artificial selection in the southern Italian Peninsula or in Sicily.  Broccoli was spread to northern Europe by the 18th century and brought to North America in the 19th century by Italian immigrants. After the Second World War, the breeding of the United States and JapaneseF1 hybrids increased yields, quality, growth speed, and regional adaptation, which produced the cultivars commonly grown since then: ‘Premium Crop’, ‘Packman’, and ‘Marathon’.(Wikipedia)

Ingredients

1/2 of a 1-lb. package linguine

1 cup fresh or frozen broccoli florets

2 tablespoons butter

1 and 1/4 lb. skinless, boneless chicken breast halves, cut into 1 and 1/2″ pieces

1 can (10 and 3/4 oz.) Campbell’s condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated parmesan cheese

1/4 teaspoon black ground pepper

Directions

To make Chicken & Broccoli Alfredo, prepare linguine according to package directions in a 3-quart saucepan. Add broccoli during the last 4 minutes of cooking time. Drain the linguine mixture.

Heat butter in a skillet over medium-high heat. Add chicken and cook until well browned and cook through, stirring often.

Stir the soup, milk, cheese, black pepper, and linguine mixture in a skillet and cook until the mixture is hot, stirring occasionally. Serve with additional parmesan cheese.

Enjoy!

Chicken & Broccoli Alfredo

Also, try: Chicken Casserole recipe

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