8oz. linguine
1c. fresh or frozen broccoli flowerets
2Tbs. butter
1 lb. chicken breasts, cut into 1 1/2" pieces
1 can Cream of Mushroom Soup
1/2c. milk
1/2c. grated Parmesan cheese
1/4tsp. grated black pepper
Prepare linguine according to package directions in 3qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, pepper, and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.
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