30 minute Chicken and Broccoli Alfredo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 10 oz (284 g) fettuccini
  • 3 cups (750 mL) broccoli florets
  • 2 tbsp (30 mL) butter
  • 4 (750 g) boneless, skinless chicken breasts, cubed
  • ¼ tsp (1 mL) salt and ground black pepper (each)
  • 3 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • ½ cup (125 mL) 1% milk
  • ⅓ cup (80 mL) sundried tomatoes, chopped
  • 2 tbsp (30 mL) fresh basil, chopped
  • ¼ cup (60 mL) parmesan cheese, grated
Instructions
  1. Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.
  2. Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.
  3. Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with parmesan cheese.
Notes
This recipe is also delicious when prepared with CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/04/chicken-and-broccoli-alfredo/