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Broccoli Chicken Fettuccine Recipe
Broccoli Chicken Fettuccine Recipe photo by Taste of Home
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Broccoli Chicken Fettuccine Recipe

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4.5 18 22
Publisher Photo
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.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

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 .

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.
Originally published as Broccoli Chicken Fettuccine in Taste of Home December/January 2007, p59

Medium-Bodied Red Wine

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


Reviews for Broccoli Chicken Fettuccine

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
wernerkl User ID: 1030248 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 User ID: 3221277 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 User ID: 5706947 94206
Reviewed Sep. 10, 2011

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

MY REVIEW
JillAndLea User ID: 1675407 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 User ID: 4318856 146567
Reviewed Nov. 8, 2010

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

MY REVIEW
dawnwester User ID: 3554356 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 User ID: 831135 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 User ID: 1014810 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 User ID: 1056242 66815
Reviewed Jun. 28, 2009

"Wonderful!"

MY REVIEW
lssrls User ID: 1447889 162219
Reviewed Feb. 25, 2009

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

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