Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/5730/Chicken_and_Broccoli_Alfredo
Chicken and Broccoli Alfredo
An easy way to use leftover chicken or a store-bought roasted chicken
Customer Rating:
5 Ratings 0 Comments
Yield: 4 servings
| 1/2 | pound | fettuccine, cook following directions on the package | |
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| 2 | cups | cooked chicken cut into bite size pieces | |
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| 1 | cup | fresh or frozen broccoli florets, cooked al dente | |
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| 1 | can | (10 3/4 ounce) cream of mushroom soup | |
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| 1/2 | cup | milk | |
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| 1/2 | cup | freshly grated Parmesan cheese | |
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| Pepper to taste | |||
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Directions:
Cook fettuccine and set aside.
In a skillet, over medium heat, add chicken, broccoli, soup and milk, stirring until heated through.
Stir in Parmesan cheese and pepper to taste. Add cooked fettuccine and toss to combine.
Please note that some ingredients and brands may not be available in every store.
Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/5730/Chicken_and_Broccoli_Alfredo
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