1/2 lb linguine
1 c. fresh or frozen broccoli florets
2 Tbl butter
1 1/4 lb skinless, boneless chicken breast halves, cut in 1 1/2 in pieces
1 – 10.75 oz can Condensed Cream of Mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp ground black pepper
Prepare the linguine according to the pkg directions. Add the broccoli during the last 4 minutes of the cooking time, then drain the mixture well in a colander.
Heat the butter in a large skillet over med-high heat. Add the 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 w/ addt’l Parmesan cheese as desired.