Broccoli Chicken Fettuccini Alfredo recipe

4 servings

1/2 pound dry fettuccine pasta

1 cup fresh chopped broccoli

2 tablespoons butter

1 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil.

Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking.

Drain.

Cut chicken breast meat into bite size pieces, trimming any fat off in the process.

In a large skillet melt butter or margarine over medium heat.

Add chicken and saute until well browned.

Add soup, milk and cheese and stir all together.

Add pasta/broccoli mixture and heat through.

Serve hot.