Broccoli Alfredo Recipe


Nutrition

Cal/Serving: 569
Daily Value: 28%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat19g30%
Saturated9g43%
Trans0g0%
Carbs51g17%
Fiber2g10%
Sugars5g0%
Protein45g91%
Cholesterol119mg40%
Sodium950mg40%
Calcium243mg24%
Magnesium84mg21%
Potassium825mg24%
Iron2mg13%
Zinc2mg16%
Vitamin A540IU11%
Vitamin C21mg36%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg19%
Niacin (B3)16mg81%
Vitamin B61mg59%
Folic Acid (B9)34µg9%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E1mg7%
Vitamin K25µg31%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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4
Ratings14

INGREDIENTS

  • 1/2 pound linguine
  • 1 cup fresh or frozen broccoli florets
  • 2 tablespoons butter
  • 1 1/4 pounds 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

DIRECTIONS

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.

Recipe Details

Servings: 4
Total time: 15 minutes
Cuisine: American

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