Lunch

Chicken and Broccoli Alfredo is for Lunch.

Chicken and Broccoli Alfredo takes several minutes to prepare.

Chicken and Broccoli Alfredo takes 30 minutes to cook.

Chicken and Broccoli Alfredo makes 5 servings.

The ingredients for Chicken and Broccoli Alfredo are:

1 can Campbell's 98% fat free Cream of Mushroom soup
2 boneless, skinless chicken breasts (4oz each), boiled
8oz frozen broccoli florettes
1 cup 1% milk
3 cups Darielle low carb penne (or any low carb pasta)
1/2 cup Sargento? Shredded Reduced Fat 4 Cheese Italian Cheese
Your favorite Italian seasoning to taste
salt and pepper to taste

Here is how you make Chicken and Broccoli Alfredo:

Boil Chicken in water, drain and set aside to cool enough to handle. Cut into 1" pieces.Cook pasta according to package directions in a deep skillet. As the pasta nears "al Dente", add the broccoli and cubed chicken to warm them through. Drain.Stir in soup, milk and cheese. Sprinkle with Italian seasoning and heat until cheese has melted and sauce begins to thicken. If sauce is too thick, add a bit of water to thin it without compromising nutritional info.Serving Size: Makes 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user NINCHICK1.

The nutritional information for Chicken and Broccoli Alfredo is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 272.3

• Total Fat: 6.4 g
• Cholesterol: 38.8 mg
• Sodium: 491.9 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 7.8 g
• Protein: 39.6 g

Chicken and Broccoli Alfredo is Italian cuisine.

The dietary needs meet for Chicken and Broccoli Alfredo is Low Fat