A.k.a. college kids and cheapo moms like me, haha.


Pffft, most people boil up their chicken for hours and they hand-chop their fresh broccoli and they grate their cheese and make their own alfredo sauce...And yeah, I've done that all before too, but...


Anyway...thought I'd share since I made this today and it was soooo good... It make a pretty decent amount, too. Great for groups, and at least the broccoli is tasty...

You will need:

a large non-stick skillet with a lid - I just say non-stick because it's more awesome.
4 cups of water
1 16-oz box of Rotini pasta
1 16-oz jar of alfredo sauce
1 10.5-oz can cream of chicken condensed soup
1 10.5-oz can cream of broccoli condensed soup (cuz ain't nobody got time or money fo' dat pureein'!)
1 10-oz can of chunk chicken in water, drained (see above)
1 lb (16 oz) of chopped frozen broccoli (cuz I love me some broccoli and that's how I roll)

Start off with your skillet on medium heat and add your ingredients one by one in the order they're listed above, stirring it all together nicely.

Bring the temperature up so that the liquid starts bubbling, then cover and reduce heat.

Simmer and stir occasionally for 20 to 25 minutes or until the pasta and broccoli are tender.

Remove from heat and uncover. Allow the sauce to thicken and serve! Makes about 8 to 10 servings