I got this recipe from a Taste of Home Cooking School I attended many years ago. I made a few slight changes to the recipe and this is the result. The pasta sauce is a lighter version of a traditional alfredo sauce but you won't miss the extra calories one bit!
8 oz. uncooked linguine or spaghetti
1 c fresh or frozen broccoli florets
2 T butter or margarine
1 lb. boneless, skinless chicken breasts, cubed
1 can cream of mushroom soup, undiluted
½ c fat-free or reduced fat half and half
½ c grated Parmesan cheese
¼ t pepper
additional grated Parmesan cheese
Prepare linguine according to package directions. Add broccoli for last four minutes of cooking time; drain. In a medium skillet over medium-high heat, melt butter. Add chicken and cook until no longer pink, stirring often. Add soup, half and half, cheese, pepper, and linguine mixture; heat through, stirring occasionally. Serve with additional cheese.
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