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Broccoli Chicken Fettuccine Recipe

Broccoli Chicken Fettuccine Recipe

I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small onion, halved and sliced
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 1-1/2 cups frozen broccoli florets, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
  • 2. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese. Yield: 2 servings.

Nutritional Facts

1-1/2 cup: 657 calories, 27g fat (12g saturated fat), 113mg cholesterol, 2200mg sodium, 60g carbohydrate (7g sugars, 7g fiber), 43g protein .

Reviews for Broccoli Chicken Fettuccine

Sort By :
MY REVIEW
wernerkl 116675
Reviewed Jun. 11, 2013

"I thought it tasted like the sauce mix you get with Tuna Helper. Doubled the recipe and it was very runny so I added another can of soup and lots and lots of shredded cheese and flour to thicken. My toddler liked it but it would not make it again."

MY REVIEW
chica4christ00 116674
Reviewed Jun. 29, 2012

"This was pretty good. Easy to make and I have most of these ingredients on hand all of the time, so that was very nice."

MY REVIEW
TwylahJean 94206
Reviewed Sep. 10, 2011

"Very tasty. If doubling the recipe, I recommend using just 1 1/2 cups of broth."

MY REVIEW
JillAndLea 208492
Reviewed Mar. 2, 2011

"I've made this many times and think it is wonderful. I always use fresh mushrooms and broccoli in place of the canned and frozen."

MY REVIEW
ZumaCook 146567
Reviewed Nov. 8, 2010

"BEST chicken Fettuccine I've ever had!!! So creamy & delicious."

MY REVIEW
dawnwester 147118
Reviewed Oct. 24, 2010

"One of the best chicken fettuccine recipes I have ever had. But I wish it was for more people."

MY REVIEW
MaryThompson 147116
Reviewed May. 17, 2010

"I used egg noodles, and added spinach also. Good, family liked it, but I wish it was a touch more creamy. Maybe I'll add extra soup next time...?"

MY REVIEW
dawnrosanne 116672
Reviewed Aug. 4, 2009

"I doubled the receipe so it would serve my family of four. It turned out good, but it was a little "liquidy." I think next time I'll cut back on the amount of chk broth that I use or maybe cut down on the soup."

MY REVIEW
Cindy Fuhs 66815
Reviewed Jun. 28, 2009

"Wonderful!"

MY REVIEW
lssrls 162219
Reviewed Feb. 25, 2009

"I baked this and it was very good. Will make this again"

MY REVIEW
staceybc 147520
Reviewed Dec. 5, 2008

"Yum! A great recipe, easy and tasty."

MY REVIEW
Rosie Culver 208491
Reviewed Dec. 5, 2008

"Tried it was very good my husband loved it. Thank-You

Rosie Culver Youngsville La."

MY REVIEW
sarahanderson 116671
Reviewed Dec. 4, 2008

"What is a "casserole mix?""

MY REVIEW
smlarrabee 162908
Reviewed Dec. 4, 2008

"Do you have a recipe for making a casserole mix?"

MY REVIEW
SMellen 146565
Reviewed Dec. 4, 2008

"You may also be able to use your own casserole mix in place of the soup."

MY REVIEW
annakbarton 74930
Reviewed Dec. 4, 2008

"Broccoli chicken Fettucine

Low-Sodium soup and broth should take care of the low-sodium requiremen. Sea Salt will add salty flavor with less sodium than table salt."

MY REVIEW
Lindaross 146564
Reviewed Dec. 4, 2008

"Any way to cut the sodium. I'm only allowed 2200mg per day"

MY REVIEW
Cottage1 162080
Reviewed Nov. 7, 2008

"use 4 oz shredded carrots instead of mushrooms."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.