From the Pantry Butler kitchen

Chicken Broccoli Alfredo

5 servings

Chicken Broccoli Alfredo

Broccoli brings brightness to this recipe, while the Basic Soup and Sauce Mix gives this recipe a rich and creamy flavor. USDA MyPlate Kitchen — Utah State University Cooperative Extension (public domain), via myplate.food

Ingredients

  • 8 ounces fettuccine noodles
  • 1 cup broccoli, fresh or frozen, chopped
  • 2 tablespoons butter
  • 16 ounces chicken breast, boneless
  • 1/3 Basic Soup and Sauce Mix
  • 1 1/4 cups water
  • 1/2 cup milk, non-fat
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon pepper — optional

Method

  1. Wash hands with soap and water.
  2. Cook fettuccine according to package directions.
  3. Add broccoli for the last 4 minutes of cooking time.
  4. Drain.
  5. Heat butter in skillet.
  6. Add chicken and cook until browned, stirring often.
  7. Combine sauce mix and water in saucepan.
  8. Bring to a boil and cook until thick.
  9. Add milk, cheese, pepper (if using), and fettuccine mixture and heat through.
  10. Serve with additional Parmesan cheese.

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