Chicken & Broccoli Alfredo

Adapted From: Campbell 's Kitchen

Prep : 10 minutes Cook : 20 minutes Serves: 4


1/2 of a 1-pound package linguine
2 cup fresh or frozen broccoli flowerets
1 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
2 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®) or 1 can of soup and 1 cup Fat Free Sour cream
1/2 cup Fat Free milk
1/2 cup grated Parmesan cheese
1/2 tsp. ground black pepper




Prepare the linguine according to the package directions in a 3-quart saucepan Cook the broccoli with the pasta.

Drain the linguine mixture well in a colander.

While pasta is cooking place butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Serve with additional Parmesan cheese. Or top with mozzarella or Monterrey jack cheese and serve.


Tip : You can substitute spaghetti or fettuccine for the linguine in this recipe or any pasta. USE whole wheat pasta to make this even healthier.


Rachel's Notes:

I changed this from the original because it did not have enough sauce for me, I also added more broccoli and increased the black pepper I use as many Fat Free or lowfat ingredients as possible to be more calorie friendly.


I used pre cooked leftover chicken which made this very fast to make,





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This is a family favorite