Never Living Without

Archive for February, 2010

Thank you for returning to Never Living Without. I hope my information has given you some inspiration to go out and try some new Gluten Free cooking experiments. That is how some of my best recipes were developed!

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. Give it a try and let me know what you think.

Chicken Alfredo

• ½ of a 16oz pkg linguine or spaghetti
• 2 tbl butter
• 1 lb chicken breasts cut into bite size pieces
• 1 can Progresso cream of mushroom soup
• ½ cup Parmesan cheese
• Ground black pepper

Directions:

1. 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.

photo credit: Kim Scarborough