Saturday, March 13, 2010

Daily Dinners==Pesto Chicken Alfredo and Fettuccine, March 13, 2010

This meal was incredibly easy to prepare and looked like something you'd pay $12.99 a plate for in a restaurant. It fed 5 adults with plenty left over for lunch the next day!

9 ounces uncooked Fettuccine
1 1/2 c fresh or thawed and drained broccoli
3 TBS butter
1 1/2 lb boneless skinless chicken breasts, cubed
1 1/2 (10-3/4 oz) cans condensed Cream of Mushroom soup
1 C fresh mushrooms
3/4 C milk
3/4 C shredded parmesan cheese
2 TBS Dried Tomato and Garlic Pesto
1 TBS Onion Onion (or Garlic Garlic or Seasoned Salt)

Cook noodles. Drain well. Using a non-stick skillet heat butter. Add chicken and Onion Onion and cook until brown, stirring often. Add soup, milk, cheese, mushrooms, brocolli, and Dried Tomato and Garlic Pesto. Cook through until smooth and hot, stirring constantly. Serve over noodles with salad and garlic bread. DELISH!