6 oz. uncooked fettuccine
1 cup fresh or frozen broccoli florets
2 tbsp. butter or margarine
1 lb. boneless skinless chicken breasts, cubed
1 can (10 ¾ oz.) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ tsp. pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In medium skillet over medium-high heat, heat butter. Add chicken and cook until browned. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
1 comment:
I have never made alfreado with cream of chicken soup. Hummmm. Sounds interesting and probably a lot quicker than the way I make it.
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