May 10, 2011

Tasty Tuesday: Chicken Broccoli Alfredo


Today is Tasty Tuesday, today is where I bring you the best of the best foods out in the world. I was feeling for some broccoli lately and I knew I just couldn't eat it by itself. I searched my favorite food website The Food Network and found the most delicious dish. "Chicken Broccoli Alfredo" is the name of the dish with the likes of noodles, broccoli and cut up chicken breasts. This recipe is courtesy given to The Food Network and myself by Campbells. Thank You So Much. Bon' Appetite'!

Ingredients

  • 1/2 of a 16 ounce package linguine
  • 1 cup fresh or frozen broccoli flowerets
  • 2 tablespoons butter
  • 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper

Directions

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.
Heat the 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 and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.
Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.
Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.
You can substitute spaghetti or fettuccine for the linguine in this recipe.
Cost per recipe: $7.86

Tips:

Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.
Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli flowerets for the linguine and uncooked broccoli. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin into the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.
Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken.
For More Vegetable Mixed Meals Please Visit Food Network.Com And For The Link To This Recipe [Click Here]