The whole darn fam

The whole darn fam

Monday, January 16, 2012


Here is the first entry in COOK IT UP MONDAY!! It's easy, kid friendly, and can be prepared with "light" ingredients, and a few variations for taste!
I will be cooking it up I will let you know how the kids liked it!! Please leave me your favorite recipe....I would love to build a database big enough to have a special button on the blog for them! Help a mother out please??
Have a great Monday!!! Tomorrow I will post on the birthdays we are celebrating today and tomorrow! FUN times!!

Picture of Chicken & Broccoli Alfredo RecipePhoto: Chicken & Broccoli Alfredo Recipe
Rated 5 stars out of 5
Total Time:
30 min
10 min
20 min
4 servings

In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta.


  • 1/2 of a 16 ounce package linguine
  • 1 cup fresh or frozen broccoli flowerets
  • 2 tablespoons butter
  • 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper


Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.

Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above, until the shrimp are cooked through.

Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

You can substitute spaghetti or fettuccine for the linguine in this recipe.

Cost per recipe: $7.86


1 comment:

Ashley Bennett said...

Ok - here's the new recipe I tried tonight!

6 boneless skinless chx breast (I cut the chx breasts in half so they would cook faster)
2 TB Olive Oil
garlic salt
1 onion thinly sliced
1 can diced tomatoes
2 cups balsamic vinegar
1 tsp ground thyme
2 tsp ground oregano
2 tsp ground basil
2 tsp ground rosemary

Heat Olive Oil. Season chx w/ garlic salt and pepper to taste. In a small bowl mix vinegar, thyme, oregano, basil & rosemary w/ a wisk. Set aside. Once chx is done browning, add can of tomatoes and vinegar mixture. Simmer for at least 20 minutes. When I mixed the vinegar & spices, I added a little bit of sugar so it wasn't too bitter. Actually, I added splenda, but you could use sugar.

I served it w/ steamed broccoli. Everyone loved it!