I like to swap recipes . . . you know, when I do actually cook! But I've borrowed a few from others lately, and I wanted to share this one that I found myself. I am trying to do better and cook more and go out less! That will be best for our waste line and our checkbook!
This recipe was a hit with my boys! They both kept asking for more! I didn't have all the exact ingredients so I improvised and it was still great. I will note the things that I improvised!
1/2 of a 16 ounce package linguine (I used a 14 ounce of whole wheat penne)
1 cup fresh or frozen broccoli florets (I used frozen)
2 tablespoons butter
4 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces (I used the individually frozen "Great Value" chicken breasts in the bag)
1 can (10 3/4 ounces)
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 well browned and cooked through, stirring often.
- Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
We had the frozen cheese-filled garlic breadsticks and salad.