This is a family favorite.
1/2 of a 1 lb. package of linguine
1 C fresh or frozen broccoli flowerets
2 TBSP of butter
1 lb. skinless, boneless chicken breast cut into 1" pieces
1 can of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper
1. Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain linguine mixture well in a colander.
2. Heat butter in a skillet over medium high heat. Add chicken and cook until well browned.
3. Stir soup, milk, cheese, black pepper and linguine mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional cheese.
I've been thinking of a way to make this recipe a bit more nutritious. Instead of step #3 here is an alternative.
Guilt Free Alfredo Sauce
1 1/4 C chicken broth
3 TBSP flour
1 clove garlic, minced
pepper to taste
1/4 C plain yogurt
In medium sauce pan, gradually mix broth into flour, garlic and pepper until smooth. Cook over medium heat until it boils and thickens, stirring constantly. Remove from heat. Stir in yogurt and toss with pasta and parmesan cheese. Sprinkle with parsley and serve immediately.
The whole family likes both recipes! They didn't even know that I had changed up the original recipe with Guilt Free Alfredo.
