Prep 5 mins
Cook 25 mins
I was really surprised when one of my 11 year old daughters made this. I thought the taste of the mushroom soup would be too strong but with the parmesan cheese added the taste is simply great. I love the flavor but my husband likes that he can eat this without killing his cholesterol levels. Traditional alfredo is made of butter, cream and cheese which would be a lot harder on our hearts.
- 8 ounces gluten-free pasta (I like Tinkyada)
- 2 tablespoons butter
- 1 lb chicken breast, cut into bite size pieces
- 18 ounces cream of mushroom soup (Progresso is Gluten Free)
- 1⁄2 cup parmesan cheese
- ground black pepper
- Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often (Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.
Wow, this was amazing! I have always made alfredo the traditional way, but making it with the cream of mushroom soup was awesome!!! I did add some garlic but other than that my family couldn't tell the difference! *PAC Spring 2013*