~ Chicken and Broccoli Alfredo

Modified from:

Campbell's Kitchen

Description:
Spaghetti slathered in velvety, rich alfredo sauce with chicken and broccoli.

Ingredients (serves 3-4):

300 g spaghetti
1 C broccoli and cauliflower
1 medium onion, diced
4 garlic parts
1/2 button mushroom, sliced
200 g boneless chicken, cut into small pieces
1 can (10 3/4 ounces) Campbell's cream of chicken soup
1 C milk
1/2 tsp pepper
Cheese (optional)

Directions
1. Cook spaghetti in salted water till al dente. Add the cauliflower during the last 7 min of cooking and broccoli during the last 3 min. Drain the linguine mixture well in a colander.
2. Heat the oil in a skillet over medium-high heat. Stir-fry garlic, onion and mushroom.
3. Add the chicken and cook until it's well browned, stirring often.
4. Stir the soup, milk and black pepper in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
5. Pour over spaghetti and serve warm with cooked veggies and cheese.

Remarks:

Taste-wise, it was quite plain for me (perhaps due to the absence of basil or some herbs, could only taste the creaminess), but on the whole it was not bad. I found that the Campbell's soup was too salty, and I didn't really see the low-sodium version in the supermarkets. I had to increase the amount of milk that the original recipe called for as it was too thick, and used more pepper to moderate the saltiness. Oh ya, this recipe isn't true-blue alfredo sauce ;)