Chicken & Broccoli Alfredo

This shortcut Alfredo dinner combines chicken, broccoli and pasta with a creamy Parmesan sauce made from condensed mushroom soup. It's an easy option when you want a creamy chicken pasta without making a sauce from scratch.

Ingredients

• 8 ounces fettuccine, spaghetti or other pasta
• 2 cups broccoli florets
• 1 tablespoon butter or olive oil
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 can (10.5 ounces) condensed or homemade cream of mushroom soup *
• 3/4 cup milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon black pepper

Directions

1. Cook the pasta according to the package directions.
2. Add the broccoli during the last 3-4 minutes of cooking. Drain and set aside.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the chicken and cook, stirring occasionally, until browned, no longer pink in the center and cooked through.
5. In a bowl, stir together the condensed soup, milk, Parmesan cheese and pepper.
6. Pour the soup mixture into the skillet with the cooked chicken.
7. Cook over medium-low heat, stirring frequently, until the sauce is smooth and heated through.
8. Add the drained pasta and broccoli and toss gently until coated with sauce.
9. Serve warm with additional Parmesan cheese, if desired.