I was looking through my (FREE) October 2012 Better Homes & Gardens magazine when I stumbled on this recipe in a Campbell’s Soup advertisement. It looked easy and yummy, so I tried it a few weeks ago. It was an instant success, and we’ve had it at least 3 times since then. I actually don’t make it with Campbell’s soup, because the generic brand works just as well for less money.
Prep: 10 min. Cook: 20 min. Makes: 4 servings.
- 1/2 of a 1-lb. pkg. linguine (I use the whole thing and serve it 2 nights).
- 1 cup fresh or frozen broccoli florets (I double the broccoli too).
- 2 tbsp. butter
- 1 1/4 lb. skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
- 1 can (10 3/4 oz.) Campbell’s condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper
- Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine mixture.
- Heat butter in skillet over medium-high heat. Add chicken and cook until well browned and cooked through, stirring often.
- Stir soup, milk, cheese, black pepper, and linguine mixture in skillet and cook until mixture in hot, stirring occasionally. Serve with additional Parmesan cheese.
See? Easy-peasy. Bon appetit!
What new recipes have you tried on your family recently?