½ of 1 lb package linguine

1 cup fresh or frozen broccoli florets

2 tbsp. butter

1-1/4 lb skinless, boneless chicken breast halves, cut into 1-1/2 pieces

1 can cream of mushroom soup

½ cup milk

½ cup grated Parmesan cheese

¼ tsp. ground black pepper


Prepare linguine according to package directions in 3-quart saucepan.

Add broccoli during last 4 minutes of cooking time.

Drain linguine mixture well in colander.

Heat butter in 10″ skillet over medium high heat. Add chicken and cook until well browned and cooked through, stirring often.

Stir soup, milk, cheese, black pepper and linguine mixture in skillet and cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.


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