WHOLE WHEAT PASTA ALFREDO WITH CHICKEN & BROCCOLI
Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 302
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.5g
8%
Cholesterol 62mg
21%
Sodium 267mg
11%
Total Carbohydrate 31.2g
10%
Dietary Fiber 0g
0%
Protein 30.1g
60%
Vitamin A 10%
Vitamin C 47%
Calcium 10%
Iron 13%

whole wheat pasta alfredo with chicken & broccoli

Chicken, broccoli and whole wheat linguine  are perfectly paired with a creamy sauce made with Campbells® Condensed Cream of Mushroom Soup.

  • Total time: 30 minutes
  • Servings: 48
Ingredient Weight Measure
whole grain spaghetti , uncooked 53.000 oz. 0
broccoli , florets 77.000 oz. 6 qt.
canola oil 0.5 cup
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes 10
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 87.500 oz. 1.75 can
non fat milk 1 qt.
black pepper 2 tsp.
Parmesan cheese , shredded 2.500 oz. 1 cup
1. Cook pasta in boiling water according to package directions. Add broccoli to the cooking water during the last 2 minutes of cooking time. DO NOT OVERCOOK. Drain.

CCP: Hold for hot service at 140°F or higher until needed.
2. Heat oil over meat-high heat. Add chicken. Sauté until well browned. Stir often.
3. Stir Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, and cooked pasta/broccoli mixture into the pan or skillet with cooked chicken. Cook until mixture is hot and bubbly, stirring occasionally.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Transfer mixture to serving pans. Sprinkle cheese evenly over the mixture in pans.

CCP: Hold for hot service at 140°F or higher until needed.

5.  To Serve: Using an 8 oz. spoodle, portion 1 cup into pasta bowl or plate. Serve immediately.

Chicken, broccoli and whole wheat linguine  are perfectly paired with a creamy sauce made with Campbells® Condensed Cream of Mushroom Soup.

  • Total time: 30 minutes
  • Servings: 48
Ingredient Weight Measure
whole grain spaghetti , uncooked 53.000 oz. 0
broccoli , florets 77.000 oz. 6 qt.
canola oil 0.5 cup
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes 10
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 87.500 oz. 1.75 can
non fat milk 1 qt.
black pepper 2 tsp.
Parmesan cheese , shredded 2.500 oz. 1 cup
1. Cook pasta in boiling water according to package directions. Add broccoli to the cooking water during the last 2 minutes of cooking time. DO NOT OVERCOOK. Drain.

CCP: Hold for hot service at 140°F or higher until needed.
2. Heat oil over meat-high heat. Add chicken. Sauté until well browned. Stir often.
3. Stir Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, and cooked pasta/broccoli mixture into the pan or skillet with cooked chicken. Cook until mixture is hot and bubbly, stirring occasionally.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Transfer mixture to serving pans. Sprinkle cheese evenly over the mixture in pans.

CCP: Hold for hot service at 140°F or higher until needed.

5.  To Serve: Using an 8 oz. spoodle, portion 1 cup into pasta bowl or plate. Serve immediately.

Made with:

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