Broccoli Chicken Fettuccini Alfredo
From: Melissa Miller
1/2 lb dry fettuccini pasta (or thick spaghetti)
1 cup fresh chopped broccoli
2 T butter
1 skinless, boneless chiken breast
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 min until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
2. Cut chicken breast meat into bite size pieces, trimming any fat off. In a large skillet melt butter over medium heat. Add chicken and saute until browned. Add soup,milk, and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
From freezer: Thaw and heat through.