Cajun-Chicken-Alfredo with Broccoli


°300 grams fettuccine, uncooked, broken in half (about ⅔ of a package)
°3 c broccoli florets, cut to bite-size pieces
°1 C. at s. butter
°1 1/8 lb boneless skinless chicken breast, cut to bite-sized pieces
°Salt and ground black pepper (each)
°2 garlic cloves, minced
°1 can CAMPBELL® Condensed Cream of Chicken Low Fat Soup
°1/2 cup 1% milk
°1/4 c parmesan cheese

* Methods 

Cook fettuccini accorde to pack methods. Add the broccoli 2 minutes before the end of cooking. Drain and reserve.

Heat butter in a large skillet on medium-high heat. Salt / pepper the chicken. Cook chicken,stirring often,5 minutes or until browned. Add the garlic and continue cooking for 1 minute or until the aromas begin to emerge.

Add the soup, milk and fettuccini with the broccoli. Cook,stirring often,until heated through. Stir in sun-dried tomatoes and basil. Serve with parmesan.

Enjoy !