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Chicken and Broccoli Alfredo

chicken and broccoli alfredo

By //  by Candace Sampson

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Years ago, my cousin graduated from a Chef’s program and my mother invited him to our house to come show off his newly acquired culinary skills. We had a packed house that night and everyone was eager to see what the first chef in our family would serve. Each course was exceptional but the one thing everyone raved about that night was the Fettucine Alfredo he served alongside a perfectly cooked filet mignon.

“What is your secret?”, all the relatives asked.

He hopped back into the kitchen and with a big grin on his face, came out holding a can of Campbell’s Cream of Mushroom soup.

chicken and broccoli alfredo, broccoli and chicken alfredo

Needless to say, I’ve carried that little story with me for years now because it taught me that sometimes short cuts in the kitchen make the best meals. That’s why I was super excited to make this Campbell’s Chicken and Broccoli Alfredo. I knew it would be delicious. In fact, I was so confident it would be amazing that we saved this recipe for Christmas Eve.

chicken and broccoli alfredo

Please keep in mind that our Christmas Eve was of the less traditional variety since we were RV’ing in Fort Myers, Florida. I needed our Christmas Eve meal to be three things. It needed to not require a ton of ingredients, it needed to be simple to prepare and it needed to be delicious. This recipe hit every mark.

chicken and broccoli alfredo

This particular recipe will be on a regular rotation in my kitchen now.

chicken and broccoli alfredo
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Easy Chicken & Broccoli Alfredo

Ingredients

  • 10 oz fettucine
  • 3 cups broccoli florets
  • 2 tbsp butter
  • 4 boneless skinless, chicken breasts, cubed
  • 1/4 tsp salt and ground black pepper
  • 3 cloves garlic minced
  • 1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 1/2 cup 1% milk
  • 1/3 cup sundried tomatoes chopped
  • 2 tbsp fresh basil chopped
  • 1/4 cup Parmesan cheese

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.

Recipe Notes

We grilled our chicken a day ahead for this recipe. Then diced into pieces and warmed slightly in a pan with olive oil before adding to fettucine mixture.

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Filed Under: Food & Drink, Lunch, Recipes, Sponsored Posts, Supper Tagged With: broccoli alfredo, chicken alfredo, pasta meals with Campbell's, sundried tomatoes

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. La Cuisine d'Helene

    December 31, 2014 at 12:58 pm

    That’s a great story to share and Happy New Year!

Trackbacks

  1. Creamy Perogie Dinner - Life In Pleasantville says:
    January 22, 2015 at 7:48 am

    […] news that will surprise no one, I am really liking this trend. He was quick to jump in and make the Campbell’s Chicken and Broccoli Alfredo and he insisted on  making this Campbell’s Creamy Perogie […]

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