There’s one vegetable that my kids will always eat, and that’s broccoli. Other veggies can be hit and miss, but broccoli never fails to entice all three of my children. I don’t really know why that is, and frankly I don’t really care, I’m just happy they actually like something so healthy. Because of my kids’ love of this nutritious green plant, I’m constantly on the hunt for new broccoli recipes. That’s why I jumped on the chance to make this Chicken and Broccoli Alfredo recipe from the Cook with Campbell’s site for my first post as a Campbell’s ambassador.
Yes, that’s right! I’m now officially a blogger ambassador for Campbell’s! Long before I started this food blog, when I was newly married and completely bewildered about cooking, the recipes on Campbell’s website were a lifesaver for me. I remember making their Shortcut Chicken a la King recipe, and I still recall Tony’s enthusiastic compliments about the fantastic meal I made. I tried more and more recipes from Campbell’s after that, and every one was well-received by my family. Simple to make, easy to love is Campbell’s motto, and it’s certainly been true in my experience.
This particular recipe is not only very simple, it’s also really good for you. I actually used regular Cream of Chicken soup because that’s what I had on hand, but if you use the low fat version, it’s quite low in calories for a pasta dish, with only 440 calories per serving. Plus, it has a full serving a vegetables, and is a good source of protein, calcium, and fiber.
I like that you cook the pasta and broccoli together, to save time (I use this method a lot in my cooking). Then you just throw all the ingredients together in one skillet, and you’re done.
The cream of chicken soup gave the sauce a beautiful velvety texture. I really liked the sundried tomatoes and fresh basil as well. It made the dish a little more sophisticated without adding a lot of work. I should really use sundried tomatoes more often, they’re so good.
And the kids…loved it! Was there ever any doubt? Broccoli for the win!
Here’s the recipe, originally from Cook with Campbell’s:
Ingredients
- 10 oz (284 g) fettuccini
- 3 cups (750 mL) broccoli florets
- 2 tbsp (30 mL) butter
- 4 (750 g) boneless, skinless chicken breasts, cubed
- 1/4 tsp (1 mL) salt and ground black pepper (each)
- 3 cloves garlic, minced
- 1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 1/2 cup (125 mL) 1% milk
- 1/3 cup (80 mL) sundried tomatoes, chopped
- 2 tbsp (30 mL) fresh basil, chopped
- 1/4 cup (60 mL) parmesan cheese, grated
Instructions
- Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.
- Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.
- Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with parmesan cheese.
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
