Recipe of the Week

Chicken and Broccoli Alfredo



1 (16 ounce) package linguine (or any other pasta you choose)
2 cups fresh, frozen broccoli flowerets (or any other green vegetable, you can also used canned vegetables)
2 packages chicken tenders
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom, Celery, or Chicken Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper


  1. 1. Cook (lightly seasoned) chicken tenders for about 25 minutes in a 350 degree oven.

  2. 2. Cook linguine (in large pot so you can add the rest of the ingredients at the end) according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

  3. 3. Cut or break chicken into large chunks, if desired. Add to pot with pasta.

  4. 4. Add soup, milk, cheese, black pepper to linguine/chicken mixture and heat through. Serve with additional Parmesan cheese.