Chicken & Broccoli Alfredo
Products you'll need:
CAMPBELL’S® Condensed Low Fat Cream of Broccoli SoupAn iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with broccoli, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol
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- 300 grams uncooked fettuccine pasta , broken in half (about 2/3 of a package)
- 3 cups (750 mL) broccoli, cut into bite sized pieces
- 1 tbsp (15 mL) butter
- 1 1/8 lb (510 g) boneless, skinless chicken breast, cut into bite sized pieces
- 1/4 tsp (1 mL) salt and pepper to taste
- 3 cloves garlic, minced
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
- 1/2 cup (125 mL) low fat (1%) milk
- 1/4 cup (60 mL) Parmesan cheese, grated
- Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
- Meanwhile, in a large skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
- Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.
- Breaking the fettuccini in half before cooking is a great idea and makes it easier to mix with the sauce later on.
- Make this recipe extra savoury by adding heavy cream or cream cheese.
- Making this dish over the Summer? This great recipe works with grilled chicken fresh off the BBQ.
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|Amount Per Serving|
|Dietary Fibre||3 g|
- One serving of vegetables
- Source of calcium
- Source of fibre
- Excellent source of protein
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