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Chicken and Broccoli Alfredo

Serving Size: 4 servings

Ingredients

  • 8 ounces linguine or spaghetti, uncooked
  • 2 cups fresh or frozen broccoli florets
  • 2 tablespoons butter or margarine
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ cup chicken stock
  • 1 (16 oz.) jar Francesco Rinaldi® "Premium" Alfredo Pasta Sauce
  • ¼ cup chopped Italian parsley
  • ¼ cup grated Parmesan cheese

Cooking Instructions

  1. Cook pasta according to package directions. Add broccoli for last 4 minutes of cooking time. Drain well.
  2. Heat butter in skillet. Add chicken and cook, stirring often until browned, 5-7 minutes. Add chicken stock and scrape the brown residue from the bottom of pan. Add pasta sauce and simmer over low heat.
  3. Toss linguine with pasta sauce mixture. Garnish with chopped parsley. Serve with additional Parmesan cheese.

 

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