Broccoli Chicken Fettuccine
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
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
Reviews
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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.
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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.
Very tasty. If doubling the recipe, I recommend using just 1 1/2 cups of broth.
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.
BEST Chicken Fettuccine I've ever had!!! So creamy & delicious.
One of the best chicken fettuccine recipes I have ever had. But I wish it was for more people.
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...?