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Chicken and Broccoli Alfredo
SUBMITTED BY:
Campbell's Kitchen
"Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish."
RECIPE RATING:
Read Reviews
(49)
Review/Rate This Recipe
COOK TIME
20 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1/2 (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
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DIRECTIONS
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Heat butter in skillet. Cook chicken until browned, stirring often.
Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
FOOTNOTES
TIP
*Or substitute spaghetti for linguine.
Serve with a mixed green salad topped with grape tomatoes and balsamic vinaigrette. For dessert serve pear halves.
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REVIEWS
Reviewed on May 7, 2008 by
CYNDIDH
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CYNDIDH
May 7, 2008
This was a lot better tasting than I thought it would be (honestly, it was just as good as other, more time-intensive recipes for alfredo that I've made at home.) I used less chicken and used the breast of a rotisserie chicken just because that's what I had left over. This was pretty convenient, since using the already-cooked chicken cut the preparation time in half. I liked this dish with less chicken, and when I make it next time, I will add more broccoli, as I didn't think it had enough. The cook time for the broccoli was perfect - it was still nice and bright green with just a slight crunch to it. I personally thought this was fine with the cream of mushroom (I hate mushrooms, but I hardly noticed the tiny little pieces in there), but I think this dish could be done with just about any type of cream soup.
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61 users found this review helpful
This was a lot better tasting than I thought it would be (honestly, it was just as good as...
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Reviewed on Jun. 29, 2008 by
LeighAnn
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LeighAnn
Jun. 29, 2008
I absolutely love this recipe. I made one small alteration by adding about 2 oz of cream cheese to the soup mixture. Maybe not for the low-fat conscious, but the addition makes it ten times better!
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39 users found this review helpful
I absolutely love this recipe. I made one small alteration by adding about 2 oz of cream...
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Reviewed on Jul. 24, 2008 by
Stephanie
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Stephanie
Jul. 24, 2008
This was a big hit with my family. I changed it a little instead of just plain cream of mushroom I used cream of mushroom w/ roasted garlic and a half a can of regular. it was really good. i also used frozen broccoli and cauliflower. My husband loved it. He ate 2 gigantic plates full
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29 users found this review helpful
This was a big hit with my family. I changed it a little instead of just plain cream of...
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Reviewed on Jul. 15, 2008 by
JENN6
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JENN6
Jul. 15, 2008
I was really impressed with this dish! It had such a true alfredo flavor for something that was not a true high fat alfredo sauce. It was quite simple and quick to make with very little mess. I used frozen broccoli spears and to saute the chicken I used half butter half olive oil for a great burst of flavor! I increased the parmesan to 3/4 cup also. I will definately make this dish again.
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29 users found this review helpful
I was really impressed with this dish! It had such a true alfredo flavor for something that...
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Reviewed on Dec. 2, 2007 by alacrity2555
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alacrity2555
Dec. 2, 2007
Very good and very easy to make. I think next time I would use less cheese and a little more broccoli to make it lighter. We added french bread and white wine to make it an easy meal!
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16 users found this review helpful
Very good and very easy to make. I think next time I would use less cheese and a little more...
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Reviewed on Apr. 11, 2008 by Jean D.
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Jean D.
Apr. 11, 2008
I made this tonight for dinner and made it with shrimp and scallops instead of the chicken. I added a can of diced tomatoes with chilis and it was wonderful. I think the chicken would be just as good.
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12 users found this review helpful
I made this tonight for dinner and made it with shrimp and scallops instead of the chicken. I...
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Reviewed on Sep. 25, 2008 by Meredith
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Meredith
Sep. 25, 2008
I'm a college student on a fixed food budget who is still getting the hang of cooking. This recipe was a good, quick meal that I had time to make while studying. While I am not a fan of mushrooms, the Campbell's Condensed Cream of Mushroom soup (I used the healthy request variety) proved to be a very handy ingredient. Overall the recipe made a delicious meal, but personally I would add 1/4 tbsp of garlic powder to the recipe to give it more of an Alfredo taste.
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11 users found this review helpful
I'm a college student on a fixed food budget who is still getting the hang of cooking. This...
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Reviewed on Apr. 14, 2008 by
Julie R. Boston. MA
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Julie R. Boston. MA
Apr. 14, 2008
Excellent! I saw this recipe advertised in Martha Stewart magazine and it looked very easy and good. I offered to make dinner for my boyfriend and told him I wanted to try this. I used penne instead of the linguine at his request. The dish was great. I added extra parmesan, black pepper and red pepper flakes on top for the perfect spice. I also made the broccoli on the side. I definately will be making this again. It was easy and most of the ingredients are staples in your pantry.
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9 users found this review helpful
Excellent! I saw this recipe advertised in Martha Stewart magazine and it looked very easy and...
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Reviewed on Jan. 11, 2008 by Theresa
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Theresa
Jan. 11, 2008
What is up with people adding mushrooms to everything! Mushrooms don't belong in alfredo. Alfredo should be creamy and cheesy.
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9 users found this review helpful
What is up with people adding mushrooms to everything! Mushrooms don't belong in alfredo. ...
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