Sunday, January 8, 2012

Chicken Alfredo with a Twist

The first time I try a new recipe, I follow it exactly.  The second time around, I like to make some changes to add some more flavor and experiment.  With this recipe, I added peas, garlic, and red peppers.  This recipe is just as easy as opening a jar of Alfredo sauce.  For the sauce I used skim milk and the 98% fat free condensed soup to make it a little lighter.  I also used frozen broccoli instead of fresh.  Enjoy!

Chicken and Broccoli Alfredo
8 oz linguine
1 cup fresh or frozen broccoli florets
1 cup frozen peas
1/4 diced red pepper
2 tablespoons butter
1 clove garlic
1 pound skinless, boneless chicken breast, cut into slices
1 (10.75 oz) can Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Cook linguine according to package directions.  Add broccoli and peas for last 4 minutes of cooking.  Drain.  Heat butter in skillet.  Cook chicken until browned, stirring often.  Add garlic and peppers and saute for 1 minute.  Add soup, milk, cheese, black pepper, and linguine mixture and heat through.  Serve with additional Parmesan cheese.

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