Broccoli Chicken Fettuccini Alfredo

Broccoli Chicken Fettuccini Alfredo

Brenda Loop

"This is a simple recipe that is very good. Broccoli lends an added shade and taste of 'vitamin green' to a classic chicken and pasta dish."
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Ingredients

servings 417 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or 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 the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

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Reviews

Read all reviews 199
  1. 286 Ratings

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Most helpful positive review

We double the recipe and exchange one of the cans of cream of mushroom soup with cream of chicken to give it added flavor

Most helpful critical review

I thought that the bad ratings were being pretty harsh considering all the great reviews that this recipe received, so I decided to try it. To my disappointment I kind of agreed with the negati...

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Least positive
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We double the recipe and exchange one of the cans of cream of mushroom soup with cream of chicken to give it added flavor

I thought that the bad ratings were being pretty harsh considering all the great reviews that this recipe received, so I decided to try it. To my disappointment I kind of agreed with the negati...

Excellent Recipe. This was a very easy and delicious supper, that looked like it came from a restaurant. I doubled the chicken and sauteed it in garlic butter. I will make this frequently. T...

This is terrific and easy! I added more chicken (1 pound total) because I want more protein in my family's diet. I also added more broccoli (2-3 cups total) to make this a complete, one dish m...

It's good and super easy. I used frozen carrots and broccoli. This recipe is from the campbells cookbook.

Pretty good. I used frozen chopped broccoli and it turned out fine. With the mushroom soup, I don't think it tastes like true alfredo sauce, but we liked it anyway.

Delicious!!! I stir fried the chicken with butter and garlic too. My husband is picky and he really liked it as well. I also used the parmesan cheese in a can. Sometime I'll try using the real s...

Yummy! My whole family had seconds, I am glad that I had tripled the recipe. Thanks Brenda!

My husband said it was very good and I should make it again. Very easy to prepare. Added extra salt, garlic and a little pepper to spice up the taste some. Worked out well.

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