Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

I found this recipe while looking through Good Housekeeping magazine – it’s from  Very good.  I’ll definitely be making it again.  And if you don’t like broccoli, you can substitute another vegetable or leave the vegetable out completely.


  • 8 oz. linguine (1)
  • 1 cup fresh or frozen broccoli florets (2)
  • 2 tablespoons butter
  • 1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-1/2-inch pieces
  • 1 can (10-3/4 ounce) Campbell’s Condensed Cream of Mushroom soup (3)
  • ½ cup milk
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper


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

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

Stir 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.


(1)     I probably used about 12 ounces.

(2)     I doubled the amount of broccoli.  If you like broccoli, you could easily add even more.

(3)     I used cream of chicken.  And don’t forget, you can make your own cream of chicken using this recipe: Homemade Cream of Chicken Soup 

Two Cheese Linguini

Two Cheese Linguine

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Yum.  This linguini was really good and made a great side dish for yesterday’s Balsamic Chicken Breasts.


  • 1 package (7 ounces) linguine
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • ¾ cup (6 ounces) shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice


Cook linguine according to package directions.

Meanwhile, in a skillet over low heat, melt butter.  Stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; boil and stir for 2 minutes or until thickened.  Remove from the heat.

Combine cheeses; toss with lemon juice.  Add to the sauce; stir until cheese begins to melt.

Drain linguine; add the cheese sauce and toss to coat.

Yield:  2 servings


I doubled the recipe since 2 servings wouldn’t be enough for my family but I ended up with a lot more than 4 servings.  I would say the recipe, as is, makes 4 servings instead of 2.

from Quick Cooking Magazine, Collector’s Edition

Asparagus Linguine

asparagus linguine

This simple side dish was a hit at my house.  And if you don’t like asparagus, just substitute the vegetable of your choice.

And in case you’re wondering, the meat dish was Swiss Steak Mozzarella.  It doesn’t look that great but it’s actually really good.


  • 6 ounces uncooked linguine
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 2 teaspoons butter or stick margarine
  • ½ pound fresh asparagus, trimmed and cut into ½-inch pieces
  • 2 tablespoons white wine or chicken broth
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper


Cook linguine according to package directions.  Meanwhile, in a nonstick skillet, sauté the onion and garlic in oil and butter until tender.  Add asparagus; cook and stir 2 minutes or until crisp-tender.  Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced.  Remove from the heat.

Drain linguine; add to asparagus mixture.  Add remaining ingredients; toss to coat.  Serve immediately.  Yield:  4 servings

NOTE:  I doubled this recipe.

from Light and Tasty Magazine, August/September 2003