Chicken and Broccoli Alfredo

2 T. butter
1 lb. chicken, cubed
1 (10.75 oz) can cream of mushroom soup
1/2 C. milk
1/2 C. grated parmensan cheese
1/4 t. pepper

6 oz. uncooked fettuccine (or 8 oz. spaghetti)
1-2 C. fresh or frozen broccoli

1. Prepare pasta according to package. Add broccoli the last 4 minutes of cooking time (last 2 minutes if using frozen) and then drain.

2. In skillet, heat butter. Add chicken and cook until browned, stirring often.

3. Add soup, milk, cheese, pepper and fettuccine mixture. Cook through, stirring often. Salt to taste.


To prepare for a freezer meal:

Combine first 6 ingredients in big ziplock bag, using cooked chicken (pre-cook yourself like step #2 above or use shredded rotissere chicken). Have frozen broccoli on hand. If you would like all the ingredients in one spot, bag broccoli and place that and the bag of the sauce ingredients in another gallon ziplock and freeze. Keep pasta on hand in the pantry.

To cook:

1. Allow sauce ingredients to thaw in fridge the night before.

2. Prepare pasta according to package. Add broccoli the last 2-4 minutes and then drain.

3. Dump sauce ingredients into large skillet and cook until bubbly, stirring often. Add pasta and combine well. Salt to taste. Serve.