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Southwestern Chicken with Alfredo Sauce Over Linguine
27 ounce can Campbell's Cream of Chicken Soup
4 ounces cream cheese (regular or light)
1 cup milk (2% or fat-free)
2 4-ounce cans diced green chiles
2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend
2 13-ounce cans boneless skinless chicken breast meat, drained
12 ounces linguine pasta
Place all ingredients in a 4-quart sauce pan in order listed above, except for the linguine. Bring mixture to a gentle boil over medium-high heat, stirring often. Lower heat, simmer 15 minutes. Meanwhile, cook linguine to package directions, drain well. Arrange equal amounts of linguine on serving plate, spoon sauce mixture over top.
Olde Bill's Comments: You may omit the canned chicken and grill 6 chicken breast halves over charcoal until no pinkness in center. Place whole chicken breast halves (or cut into bite-size pieces) over pasta and spoon sauce over all.