The entire recipe, including the classic creamy cream of broccoli cheddar soup sauce, comes together in just a half hour. Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
2 pound and omit the Parmesan cheese. 4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture. Indian-Inspired Tip: Omit the Parmesan cheese. 4 cup cooked broccoli florets for the linguine and uncooked broccoli. 2 teaspoon ground cumin in the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired. Asian-Inspired Tip: Omit the Parmesan cheese.
Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe. 4 cups milk and 1 cup cheese. Cook as shown above but use a 6-quart saucepot. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Heat the butter in a large skillet over medium-high heat.
Season the chicken with salt and pepper. Add the chicken and cook until well browned and done, stirring often. Stir the soup, milk, cheese and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Season to taste and serve with additional Parmesan cheese. This was quick, easy and a healthy meal. I pinned this sometime ago and use this dish once a month. It is easy to make and easy to teach your kids to make.
Especially the ones going to college. We added mushrooms and threaded swiss cheese to the top. I will definitely make it again. I will also substitute shrimp for a twist on this quick dinner. Sometimes we leave out the chicken and broccoli and just make the alfredo sauce. Both of my grandson’s loved this recipe! I can never get them to agree on a same meal because if one likes it the other one doesn’t.
