Each person has a favorite go-to meal they like to either eat or cook.
And as a mom, you get really excited when that go-to meal is more than one person's favorite.
Chicken Alfredo is not only a go-to meal, but the entire family loves it!!
They request Alfredo for birthdays when we have company; you name it. I can never go wrong by putting this meal on the menu.
As some people are more visual learners, I always include tons of pictures to go along with the step-by-step instructions. Ready? Let's start!
Items Needed:
A large pot to cook your noodles inLarge skillet for the sauceSteamer for the broccoli. My pasta pot has a built-in strainer and a steamer that goes on the top.Measuring cupsMeasuring spoonsStirring spoon
Ingredients for a double batch:
16 oz. Pkg. linguine2 cups fresh or frozen broccoli flowerets2 lbs. Skinless, boneless chicken breast or leftover baked chicken diced into bite-sized pieces.4 Tablespoons butter2 cans (10 3/4 oz.) cream of chicken soup1 cup 2% or whole milk1 cup grated Parmesan cheese1/2 teaspoon ground black pepper
Directions:
Heat water in your large saucepan on high heat and add a touch of olive oil. This helps the noodles not to stick. Next, wait for the water to come to a boil and add the noodles.
Add your broccoli to the water during the last four minutes of cooking time or steam them in a separate pan on top of the noodles.
Add the butter to your large skillet and heat on medium-high.Once the butter has melted, add your chicken and cook until golden brown, stirring often.
Next, add your milk...
Parmesan cheese...
Soup...
And black pepper to the skillet.
Stir until the mixture is hot and bubbly.
Add your broccoli flowerets.
At this point, you can add your noodles directly to the Alfredo sauce or leave it in a bowl, and each person can dish up individually.
Serve and enjoy!
If you have leftovers, they keep well in the refrigerator and will last about seven days.
This is a simple dinner but delicious and very filling.
You can make the process go a bit faster by having your chicken already cooked and ready to pull out of the freezer when Alfredo is on the menu.
To change the recipe up a bit, substitute 2 lbs. fresh extra-large shrimp shelled and deveined. Cook until the shrimp turns pink.
If you would love another dinner idea, check out this Veronica Recipe.
Have a healthy week.
-Heather Earles
