Turkey and Broccoli Alfredo (adapted from Campbell’s Kitchen)
8 ounces whole wheat or spinach linguine(about 1/2 of a 1-pound package)
1 cup fresh broccoli florets
1 tablespoon of olive oil
1 1/4 pounds skinless, boneless turkey or chicken breast halves, cut into 1 1/2-inch pieces
1 can Campbells® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup skim milk
1/2 cup Parmesan cheese
1/4 teaspoon ground black pepper
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the olive oil in a large skillet over medium-high heat. Add the turkey or chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Quick Broccoli and Veggie Pizza (from Sarah Manaresi’s Kitchen)
1 whole wheat large or individual Boboli crust
Preheat the oven to 450 degrees.
Put marinara sauce on the crust followed by the cheese. Chop the vegetables into bite sized pieces. Place on pizza. Bake for 10-12 minutes, or until vegetables are lightly roasted. To help them roast faster, you can sauté them in a pan with a little bit of olive oil first. Drain any liquid and then add to the pizza.