Our Butternut Squash Alfredo recipe takes classic Fettuccine Alfredo to a whole new level. Our butternut squash soup is the base for this delicious creamy sauce so we’re adding flavor and vegetable goodness instead of fat. Fresh spinach, Parmesan and chicken breast make this pasta dish hearty, colorful and best of all, delicious. This dish is so easy to make you can have it on the table in just 30 minutes.
ounces uncooked fettuccine pasta
pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
tablespoons olive oil
can (10 1/2 ounces) Campbell's® Butternut Squash Cooking Soup
cup reduced fat (2%) milk
cup grated Parmesan cheese
cups loosely packed baby spinach
Cook and drain the fettuccine according to the package directions. While the fettuccine is cooking, season the chicken with salt and pepper, if desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally.
Stir the soup, milk and cheese in the skillet and cook until the chicken is cooked through. Stir in the spinach and cook just until wilted. Add the fettuccine and toss to coat. Season to taste and serve hot.
(10 1/2 ounces) Campbell's® Butternut Squash Cooking Soup
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