Have you ever seen those recipes on the side of soup cans and boxes of instant stuffing? You know, the ones that list the ingredients that make your diet cringe, with titles that include a lot of words like “cheesy” and “creamy.”
Yeah, we at Feaston usually pass on those, too. It’s just putting together a bunch of prepackaged and processed crap to make something — usually some sort of casserole — that has the consistency of goo.
However … A while ago, I picked up a can of Campbell’s Healthy Request Cream of Mushroom soup and followed the recipe for their cheater chicken alfredo. Let me tell you something: With this recipe, CAMPBELL’s KNOWS WHAT’S GOOD FOR YOU!
Not only does this recipe taste pretty good, it has got nutrition on it’s side, too. If you’re hankering for chicken alfredo, this makes a pretty good substitute without putting your New Year’s resolution at risk.
Before we get too far into this, let me just put this out there for people who may be skeptical of this dish: While Michelle loves them, I HATE MUSHROOMS! Seems strange doesn’t it? Seeing as how the basis for this dish is a whole can of cream of mushroom soup. But once you’re done dressing it up, you really cannot tell what’s in there.
This meal has more virtues than just tasting great in a few simple steps. It’s also extremely thrifty. The only thing I had to buy for this dish was a $1 can of soup and a head of broccoli. For those of you trying this out for two people, you will also need some sort of pasta, about one chicken breast and a few other standard kitchen items.
Last week, we told you how we love to roast whole chickens to save on our meat bill. This is another perfect example of an easy recipe to whip up using that leftover chicken (we promise to show our method for the chicken sometime soon).
That said, your cooks will be using precooked chicken for this recipe. If you don’t have any, prepare some by dicing a chicken breast and cooking it in olive oil (it’s healthier than anything else out there). It’s best to cook the chicken in a large frying pan, so you can just add the rest of the ingredients as you go. While you’re working on the chicken, put a pot of water on to boil for the pasta.
Now that you’ve got the water trying to boil and the chicken sizzling, get your satellite steamer out and steam a head of broccoli. This will take about 10 minutes once the water is boiling.
Your chicken should be about done. It doesn’t take long if you cut the chicken in small pieces. Open up your can of soup, and dump it in the pan (you’re going to need a spoon to get it all out). Also, throw in about a half cup of milk, more if you want a thinner sauce. You’re also going to add black pepper to taste and I also added some Italian seasoning. Give it a good stir.
While that is blending, put your pasta on. We used angel hair, so it cooks in no time flat.
Serve your chicken sauce mix and broccoli over the noodles. This dish goes very well with a sprinkling of Parmesan cheese. See what I mean about Campbells knowing what is good for you with this one?
Makes 2 generous servings
- 1/2 box whole wheat or protein-enriched angel hair pasta
- 1 Tbsp. olive oil
- 3/4 lb. chicken breast, diced
- 1 head of broccoli, pieces removed from stem
- 1 can Healthy Request Cream of Mushroom Soup
- 1/2 cup skim milk
- Pepper to taste
Boil water in a small saucepan for pasta and cooking according to package instructions. In a separate pan, bring an inch of water to boil in order to steam broccoli.
In a large pan, cook chicken in olive oil until juice runs clear and pieces are browned on all sides. Meanwhile, steam broccoli for 10 minutes.
Once chicken is done cooking, add soup and milk to pan and stir well to combine. Once done, add broccoli to mixture and season with pepper to taste.
Serve over pasta.