CHICKEN AND BROCCOLI ALFREDO
Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
- Heat butter in skillet. Cook chicken until browned, stirring often.
- Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
CHICKEN BROCCOLI ALFREDO
A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.
Provided by Christy Denney
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
- Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
- Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
- Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.
Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g
CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE FETTUCCINE
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the homemade fettuccine: Combine the flour and salt in a stand mixer fitted with the dough hook. Add the eggs and yolks and mix on medium speed. Turn the mixer off and scrape down the sides of the bowl, pushing the flour towards the center. Continue to mix on medium speed, repeating these steps until the dough comes together into a ball. If the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until it forms a cohesive ball. Knead the dough on medium-high for 3 to 4 minutes. When the dough is smooth, bright yellow in color and bounces back when pressed, transfer it to a lightly floured work surface. Knead by hand a few more times and then form into a ball. The dough should feel moist but not sticky; knead in more flour, 1 tablespoon at a time, as necessary. Wrap the dough in plastic wrap and refrigerate for at least 2 hours but no more than 4 hours.
- Fit the stand mixer with the pasta roller attachment and set to the widest setting (No. 1). Position the stand mixer with 2 to 3 feet of counter space to the left. Remove the dough from the refrigerator and divide into three portions. Work with one piece of dough at time, keeping the rest under plastic wrap so it doesn't dry out.
- With your fingers, press a portion of the dough into a roughly 5-by-2 1/2-inch rectangle. Dust lightly with flour on both sides. Turn the mixer onto low speed and feed the dough through the roller with the 2 1/2-inch parallel to the roller. Next, fold the two ends of the dough into the center so they just meet and then fold one half over the other so the dough closes like a book; this is called laminating the dough. Use your fingers to seal the two edges together, then once again shape the dough into a 5-by-2 1/2-inch rectangle. Dust the dough with flour and feed it through the roller a second time. Repeat by laminating the dough one more time and feeding it through the roller. Dust with flour and feed through the roller three more times, dust with more flour as needed.
- Adjust the roller to setting No. 3 and feed the dough through the roller twice. Adjust to setting No. 5 and feed the dough through two more times. At this point the dough will be over a foot long. Use your right hand to feed the dough through the roller and your left hand to catch the dough. Always be very gentle with the dough to prevent tearing. Be sure to feed the dough through the machine so that it does not fold onto itself. You can make small adjustments to how the dough is entering the roller by gently guiding it to the left or right. If the dough is too long to handle, simply cut it in half and work with a smaller portion.
- Finally, adjust the roller to setting No. 7 and feed the dough through another two times. After the dough has gone through the roller for the last time, dust it all over with flour and then fold it over itself and hold under a piece of plastic wrap. Repeat these steps with the remaining two pieces of dough.
- Replace the roller attachment with the fettucine cutter attachment. Dust a baking sheet with flour. Cut the rolled dough into 12-inch pieces and feed through the fettucine cutter on low speed. Twist the fettucine into a nest and place on the prepared baking sheet. Cover with plastic wrap while you cut the remaining dough. Lightly dust the tops of the fettucine nests with flour, cover with slightly dampened paper towel and then with plastic wrap. Hold at room temperature for no more than an hour or the pasta will dry out. (Makes 1 pound pasta dough.)
- For the chicken and broccoli alfredo: Place a baking sheet in the oven and preheat the oven to 450 degrees F.
- Mix the broccoli florets with 2 tablespoons of the olive oil, 1 teaspoon of the lemon zest, and salt and pepper to taste. Add the broccoli to the preheated baking sheet and roast until the lightly charred and tender, 18 minutes. Remove from the oven and let cool.
- Bring a large pot of water to a boil. Season with salt so that the water tastes like the ocean.
- Heat a 12-inch, high-sided pan over medium heat. Add the butter and the remaining 2 tablespoons olive oil. Sprinkle the chicken breasts with salt and pepper. When the butter is melted, add the chicken and cook until browned and cooked through, 4 to 5 minutes per side. If the chicken has browned on both sides but isn't cooked through yet, remove to a baking sheet and finish in the oven. Let cool and then cut into 1/2-inch pieces.
- To the same pan, add the minced garlic; cook until fragrant, 1 minute. Add the flour and stir to combine, scraping up the dark bits from the bottom of the pan. Whisk in 1 cup of the half-and-half, making sure the flour is completely combined, without any lumps. Whisk in the remaining 3 cups half-and-half, bring to a boil and cook for 3 to 4 minutes. When the mixture has thickened around the edges, but before your whisk leaves a trail behind it, add the remaining 1 teaspoon lemon zest and the Asiago and Parmesan, and whisk to combine. Turn the heat to low and season with salt and pepper. The sauce should have the consistency of a thick soup. If the sauce thickens too much, add a little of the pasta water to thin it out. Add the chicken and broccoli to the cheese sauce and hold over low heat.
- Meanwhile, cook to the pasta: Separate the strands of pasta on the baking sheet and add them to the boiling water. Cook for 30 seconds, or until the pasta floats to the top. Drain and add to the cheese sauce. Add the lemon juice and toss to combine. Garnish with parsley and serve immediately.
CHICKEN AND BROCCOLI ALFREDO CASSEROLE
Make and share this Chicken and Broccoli Alfredo Casserole recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta per package. Drain & place into large mixing bowl.
- On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
- Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
- Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
- Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
- In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.
CHICKEN BROCCOLI ALFREDO
ABSOLUTELY DELICIOUS! Great for pasta night! This is one of my family's mainstay dishes and better than you get in the restaurants! We make it as a one-dish meal and just add crusty bread. Easy preparation!
Provided by Seasoned Cook
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook angel hair pasta in salted water until a la denta stage and drain well.
- Cook broccoli florets in boiling water for 3 minutes and drain.
- In a large saucepan, saute chicken pieces until done. Remove and set aside.
- In same pan melt butter and add cream, garlic powder, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat. If you want more sauce, use optional milk.
- Serve and sprinkle parmesan cheese as a garnish.
- Enjoy!
Nutrition Facts : Calories 1855.4, Fat 142.2, SaturatedFat 73.4, Cholesterol 453.4, Sodium 1342.3, Carbohydrate 75.4, Fiber 2.8, Sugar 3.1, Protein 71.5
CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake
Provided by Hector Gomez
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
- Cook pasta for 8 minutes, or until slightly underdone.
- Add broccoli to pasta and simmer for 4 minutes with the lid on.
- Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
- Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
- Once the chicken is cooked through, remove it from the pot and set aside.
- Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
- Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
- Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
- Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
- Top with Parmesan cheese or red chili flakes.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams
EASY CHICKEN AND BROCCOLI ALFREDO
Fresh broccoli and tender chunks of chicken breast are combined with a creamy sauce flavored with Parmesan cheese and basil, then mixed with hot cooked fettuccine.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
- Add chicken mixture to pasta mixture; mix lightly.
Nutrition Facts : Calories 626.2 calories, Carbohydrate 60 g, Cholesterol 110.6 mg, Fat 26.5 g, Fiber 3.9 g, Protein 35.9 g, SaturatedFat 10 g, Sodium 543.2 mg, Sugar 6.6 g
BROCCOLI CHICKEN ALFREDO
What a fast and simple weeknight supper! This lighter take on Alfredo pasta offers all the comforting flavor families long for-but in a reduced-fat meal. Broccoli and whole wheat pasta boost nutrition. Terrie Fontenot - Fresno, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender., Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.
Nutrition Facts : Calories 470 calories, Fat 11g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 599mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 10g fiber), Protein 39g protein.
CHICKEN & BROCOLLI ALFREDO
This is a slightly healthier version of Chicken Alfredo. In my opinion, it taste amazing, but feel free to let me know if you don't like it. Constructive criticism is welcome, as long as there are no rude comments.
Provided by HMILLE8067
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1) Boil noodles, drain and set aside.
- 2) In medium sauce pan, heat evoo over medium-low heat. Add garlic & cook till golden. Whisk in flour till smooth. Gradually whisk in chicken broth, Greek yogurt, milk, pepper, & nutmeg. Bring to low boil, stirring constantly. Lower heat & simmer till mixture thickens. Stir in 1/2 cup Parmesian cheese.
- 3) Add cooked chicken & brocolli to sauce, followed my cooked pasta. Toss to combine & serve with remaining Parmesian cheese.
- *Note: On the George Foreman grill, the chicken breasts take 8-10 minutes, depending on thickness. Make sure to cook meat thoroughly, not even a hint of pink in the middle.
- **Note: I usually start making the sauce while the noodles are boiling so they don't wind up cooling while waiting on the sauce to finish.
- ***Note: I've made this recipe with broiled brocolli and it turned out great.
Nutrition Facts : Calories 457.8, Fat 16.4, SaturatedFat 5, Cholesterol 116.4, Sodium 442.3, Carbohydrate 40.9, Fiber 0.2, Sugar 0.3, Protein 36.2
CAMPBELL'S CHICKEN & BROCCOLI ALFREDO
Make and share this Campbell's Chicken & Broccoli Alfredo recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions.
- Add broccoli for the last 4 minutes of cooking time; drain.
- Heat butter in skillet.
- Add chicken and cook until browned, stirring often.
- Add soup, milk, cheese, pepper, and linguine mixture and heat through.
- Serve with additional Parmesan cheese.
CHICKEN BROCCOLI ALFREDO - LOW CARB
Make and share this Chicken Broccoli Alfredo - Low Carb recipe from Food.com.
Provided by Principessa Salvato
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large frying pan.
- Cut chicken into large strips sauté in the butter.
- Add onions until golden brown.
- Add broccoli and sauté for one minute.
- Whisk eggs into heavy cream, otherwise if you add the yolks by themselves you will end up with scrambled eggs.
- Add heavy cream and eggs mixture bring to a soft boil.
- Add cheese and mix well.
- Serves 4 people.
Nutrition Facts : Calories 788.4, Fat 66.7, SaturatedFat 39.8, Cholesterol 374.2, Sodium 573.1, Carbohydrate 11.2, Fiber 2.5, Sugar 2.3, Protein 38.3
GRILLED CHICKEN BROCCOLI ALFREDO
What's better than creamy alfredo combined with grilled chicken and crisp green broccoli florets? Not anything I can think of. This is super easy and sooo good!
Provided by Lacy S.
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally.
- Mix together salt, pepper and garlic powder. Sprinkle on chicken.
- Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside.
- Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain.
- While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften.
- Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through.
- Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat.
- Toss alfredo mixture with the cooked and drained pasta.
- Top with sliced chicken breats and parmesan cheese.
- Serve with a crisp green salad and garlic bread.
- * If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.
Nutrition Facts : Calories 630.3, Fat 8.6, SaturatedFat 2.3, Cholesterol 73.9, Sodium 500.9, Carbohydrate 95.3, Fiber 13.5, Sugar 2.9, Protein 50
CHICKEN BROCCOLI ALFREDO SOUP
Here's a scrumptious soup served at Dairy Keen (three-time "Best of State" winner) of Heber City, Utah. This is a recipe I've not had long, but have made over and over and OVER again. It is that good!
Provided by Debs Recipes
Categories Chicken Breast
Time 30m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy stockpot over medium heat, sauté onion and garlic in butter for 2-3 minutes; add flour and cook, stirring, for another 2-3 minutes until bubbly; gradually whisk in chicken broth and half & half; cook, stirring frequently, until thickened.
- Meanwhile, in a separate pan, add water to broccoli and bring just to boiling (the broccoli should be only partially cooked and not soft) then remove from heat; do not drain cooking water from broccoli.
- Add parmesan cheese to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add cooked broccoli along with its cooking water, chicken, seasonings, and bow tie pasta to the stockpot; heat through.
- NOTES: 6 ounces bow tie pasta equals 2 1/4 cups before cooking and 3 cups diced chicken breast equals 1 ½ pounds before cooking. Also, decrease the salt by half if you happen to substitute full-sodium chicken broth in this recipe.
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