Broccoli Alfredo



  • 1/2 Pound  linguine
  • 1 Cup  fresh or frozen broccoli florets
  • 2 Tablespoons  butter
  • 1 1/4 Pound  skinless, boneless chicken breasts halves, cut into 1 1/2-inch pieces
  • One  10.75-ounce can Campbell's Condensed Cream of Mushroom Soup
  • 1/2 Cup  milk
  • 1/2 Cup  grated Parmesan cheese
  • 1/4 Teaspoon  ground black pepper

An elegant pasta dinner comes together with the helf of Campbell's Condensed Cream of Mushroom Soup. 

Click here to see 10 Best Back-of-the-Can Recipes


Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!