Pella Chronicle

Food

March 26, 2013

Chicken and Broccoli Alfredo

Pella — 2 cans (10 3/4 oz. each) cream of mushroom soup

2 1/2 lbs. boneless,skinless chicken breast halves, cut into 1 1/2" pieces

1 (12 oz.) package broccoli florets

1 package (1 lb.) fettuccine

1 cup parmesan cheese

1 cup milk

4 Tbsp butter

1/2 tsp ground black pepper

1. Prepare fettuccine according to package in a large saucepan. Add the broccoli during the last four minutes of the cooking time. Drain mixture well in a colander.

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

3. Stir the soup, milk, cheese, black pepper and fettuccine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.

4. Serve with additional Parmesan cheese, if desired.

Serves 8.

1
Text Only
Food
Features
Facebook
AP Video
Raw: Japanese Soldiers Storm Beach in Exercises Raw: Weapons Fire Hits UN School in Gaza Raw: Rocket Launches Into Space With Cargo Ship Broken Water Main Floods UCLA Two Women Narrowly Avoid Being Hit by Train In Virginia, the Rise of a New Space Coast New Sanctions on Key Sectors of Russian Economy Crayola Announces Family Attraction in Orlando US Ready to Slap New Sanctions on Russia Kerry: Not Worried About Israeli Criticism Boater Rescued From Edge of Kentucky Dam Girl Struck by Plane on Florida Beach Dies Rodents Rampant in Gardens Around Louvre House to Vote on Slimmed-down Bill for Border Looming Demand Could Undercut Flight Safety Raw: 2 Shells Hit Fuel Tank at Gaza Power Plant Raw: Massive Explosions From Airstrikes in Gaza Giant Ketchup Bottle Water Tower Up for Sale Easier Nuclear Construction Promises Fall Short Kerry: Humanitarian Cease-fire Efforts Continue
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries