Broccoli Chicken Fettuccine |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! âElaine Mizzles Ben Wheeler, Texas Ingredients:
4 ounces uncooked fettuccine |
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces |
1 small onion, halved and sliced |
2 tablespoons butter |
4 garlic cloves, minced |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup chicken broth |
1-1/2 cups frozen broccoli florets, thawed |
1 can (4 ounces) mushroom stems and pieces, drained |
1 teaspoon onion powder |
1/2 teaspoon pepper |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese. Yield: 2 servings.
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