chicken and broccoli Alfredo

Friday Favorites

Hi and happy Friday! Or should I say Fri-yay? I am late getting this post up today because I’ve been catching up around the house. Or at least trying to 😉 You know the little odds and ends… errands, shipping Etsy orders, laundry, cooking, cleaning, and playing with Sadie girl!

I couldn’t miss a Friday Favorites post, though, so here I am. Even if I still have a bunch of stuff to do today. Blogging is much more appealing 😬 Today I’m sharing my favorite things from the past week. Feel free to join in and share what’s making life good for you lately!

Family selfie with mom, dad, and preschooler (more…)

Chicken & Broccoli Alfredo

Chicken & Broccoli AlfredoIngredients:
1/2 of a 16 ounce package of linguine (or any pasta)
1 cup fresh or frozen broccoli florets
2 tablespoons olive oil
4 chicken breast halves, cut into 1-1/2 inch pieces
1 can (10 3/4 ounces) cream of mushroom
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper

Directions:
1. Prepare the linguine (or pasta) according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese and ENJOY!