Broccoli Chicken Fettuccini Alfredo

4.2
(297)

This is a simple recipe that is very good. Broccoli lends an added shade and taste of 'vitamin green' to a classic chicken and pasta dish.

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Servings:
4
Yield:
4 servings

Ingredients

  • ½ pound dry fettuccine pasta

  • 1 cup fresh chopped broccoli

  • 2 tablespoons butter

  • 1 skinless, boneless chicken breasts

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • ½ cup milk

  • ½ cup grated Parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

  2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Nutrition Facts (per serving)

417 Calories
16g Fat
50g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 417
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 36%
Cholesterol 44mg 15%
Sodium 728mg 32%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 21g
Vitamin C 20mg 100%
Calcium 183mg 14%
Iron 3mg 17%
Potassium 358mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.