The weather here today has been hugely blustery, with sudden hard cold showers, interspersed with bluest of blue skies and the dark grey rain clouds always threatening. The kind of day you don’t want to go out in, but you also don’t want to stay in for.
Today is also the last day of the Winter School Holidays. On one hand, I am sad that the holidays and the relaxed timing has come to an end. On the other hand, I am so looking forward to Miss 5 going back to school tomorrow. She has only been at school for not quite 2 terms, and already she is in the swing of school. She has been bratty and attitude-y for the last few days, and is more than ready to go back to school tomorrow.
What I made for dinner tonight, was perfect for the weather, and ticked all the boxes for a Sunday-night meal: easy, fast, comforting.
I first came across this recipe in a US magazine, called “Parenting” back in the late 90’s. Over the last nearly 20 years, I have tried various additions. I have tried all other condensed soup brands, but Campbells is the only one that this recipe actually works for. I have made this with various vegetables as well, but always include broccoli. This is another recipe that freezes well, and is also fantastic for lunch the next day (if there are leftovers).
Here is what you need for Chicken And Broccoli Alfredo
- 50 gm butter (not oil or margerine)
- 1 onion, finely diced
- 1 heaped teaspoon of minced garlic
- 1 large chicken breast, sliced lengthwise then cross-wise into chunks
- 1 tin Campbells Cream of Mushroom Soup
- 1/2 tin milk (swished around the tin)
- 1 C grated cheese
- 1/2 head broccoli, cut into florets
- 2 C cooked pasta (I find spirals or fusilli hold the sauce better)
In a large pot, bring a couple of litres of water to the boil. Adding a teaspoon of salt to the water makes it boil quicker.
When a rolling boil, add the pasta and cook until al dente, adding the broccoli florets in the last 5 minutes. Drain well.
In another medium sized pot, melt the butter on Med/High heat. When melted and foaming, add the onion and then the garlic. Cook until onion is clear.
Add the chicken and stir in the hot butter and onion, until seared on all sides, and cooked through.
Add the soup and swish the half-tin of milk around to *wash* the inside of the tin before adding.
Mix well. Bring to the simmer.
Remove from heat and add the grated cheese, and stir to combine and allow to melt.
Add the drained pasta and broccoli, and mix gently. Return to heat and allow to heat through again.