Friday, June 20, 2008

Broccoli Chicken Fettuccine Alfredo

I love Alfredo pasta! There are a lot of different ways you can vary this recipe. I made it the other day with a different type of pasta (which I guess would negate the name "fettuccine" and put the vegetables on the side.

Broccoli Chicken Fettuccine Alfredo

1/2 pound dry fettuccine pasta (I used thin spaghetti)
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breast (I used thighs)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

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.

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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