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RECIPE OF THE MONTH OF APRIL

CHICKEN STRIPS AND BROCCOLI ALFREDO 

INGREDIENTS:

1 lb Reuven Oven Roasted Chicken Breast Strips, thawed
10 oz Uncooked fettucine noodles, broken in half
1 1/2 cups Broccoli florets
2 tbsp  Butter or margarine
500 ml Condensed cream of mushroom soup
1/4 cup Grated Parmesan cheese
to taste Fresh ground black pepper

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1


PREPARATION:

  • Cook fettucine noodles according to package directions.
  • Add broccoli florets for last 4 minutes of fettucine cooking time.
  • Drain and set aside.
  • Heat butter/margarine in a large skillet over medium heat. Add chicken strips and cook until heated through.
  • Add the condensed cream of mushroom soup, cheese, pepper and fettucine. Heat through, stirring often.

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