created: 2011-06-12 13:57:09
1/2 of a 16oz. pkg. of linquine 1 cup fresh or frozen broccoli florets 2 tbsp butter 1 lb. bonelss chicken breast cut into 1-1/2"pieces 1 can Cream of Mushroom Soup 1/2 cup milk 1/2 cup grated Parmesan cheese 1/3 tsp. black pepper Prepare linquine according to package directions in 3qt. sauce pan. Add broccoli during the last 4 minutes of cooking time. Drain linquine and broccoli well in colander. Heat butter in 10"skillet over medium heat. Add chicken and cook until well browned. Stirring often. Stir soup, milk, cheese, blackpepper and linquine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.