Mom & Daugher Cooking

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Cleaning up after this scrumptious pasta dish is a cinch because all of the cooking is done in just one saucepot.

Chicken & Broccoli Alfredo for a Crowd:


1 package (16 ounces) linguine

2 cup fresh or frozen broccoli florets

3 tablespoon butter

6 skinless, boneless chicken breast half (about 1 1/2 pounds), cut into cubes

1 can (26 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

1 cup grated Parmesan cheese

1/2 teaspoon ground black pepper


Prepare the linguine according to the package directions in a 6-quart saucepot. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in the saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally. Serve with additional Parmesan cheese.

Tip: Or substitute spaghetti for the linguine.

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