Chicken and Broccoli Fettuccine Alfredo Recipe

The Chicken Alfredo was pretty good but for a suggestion, instead of using the cream of mushroom, either make the Alfredo sauce from scratch or substitute with cream of celery. The scratch method would taste the best.

Ingredients:9 ounces uncooked Fettuccine
1 1/2 cup fresh or thawed and drained Broccoli
3 tablespoons Butter1
1/2 pound skinless, boneless Chicken Breasts, cubed
1 1/2 (10-3/4 oz) can condensed Cream of Mushroom soup
3/4 cup Milk
3/4 cup shredded Parmesan Cheese
3/8 teaspoon ground White Pepper
3/4 teaspoon Salt, or to taste

Directions:Cook fettuccine noodles to desired doneness. Add broccoli the last 4 minutes. Drain well. In a non-stick skillet over medium-high heat, heat butter. Add chicken and cook until brown and juices run clear. Stirring often. Add soup, milk, cheese, pepper and fettuccine mixture, cook through until smooth and hot. Stir constantly.