Fast, Cheap and Easy

and delicious.

I found this recipe while flipping through a magazine while the Kindergarten class I was subbing for was enjoying their nap time. It looked easy and yummy. And I have a bunch of broccoli left over from our Relief Society dinner.

It was so fast and easy.

Chicken & Broccoli Alfredo
from http://www.campbellskitchen.com/

1/2 of a 1-pound package linguine or spaghetti

1 cup fresh or frozen broccoli flowerets

2 Tablespoons butter

1 pound chicken breast- cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

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

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, pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.

Serve with additional Parmesan cheese.

I read some of the reviews from other people who have made it. They recommended adding a little garlic. I had a little bit of Herb & Garlic Cream Cheese so I put that in there. I am not sure what difference it made but it was tasty. But a little garlic would make it even more delightful.

I LOVE that you put the broccoli in with the pasta to cook it.

We ate it with a side of carrot sticks. And not just any carrot sticks. The BEST carrots in the world. Truly. They are Al's Carrots grown in St. Paul, Alberta. They are only available at Sobey's (to my knowledge). When I bought some last week the cashier said they will be gone in 3 weeks. If you have the means, I highly recommend picking some up!