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.