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Chicken Alfredo ~ Easy ~ Serves 4
Ready in under 30 minutes

A can of soup helps make a quick alfredo-style sauce in this easy dinner recipe.
You can use fresh or frozen broccoli in it too.

6 ounces fettuccine pasta
1 cup broccoli florets
2 tablespoons butter
1 pound skinless boneless chicken breast halves, cubed
10 ounce can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese, grated
1/4 teaspoon freshly ground black pepper

Cook the pasta as directed on package. Add the broccoli to the cooking pasta during the last 4-6 minutes of cooking time.
Drain the pasta and broccoli and set aside.
While the pasta is cooking, heat a skillet over medium high heat. Add the butter.
When melted, add the cubed chicken and cook, stirring often, until browned.
Stir in the soup, milk, parmesan, and black pepper. Mix well.
Stir in the pasta and broccoli and mix until the pasta is completely coated in the sauce. Heat for 2-3 minutes.
Serve immediately.

Nutrition ~ 444 calories, 15 grams fat, 37 grams carbohydrates, 38 grams protein per serving.


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