1/2 package uncooked linguine (8 ounces)
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10 3/4 ounces) Campbell's condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time.
In medium skillet over medium high heat, heat butter. Add chicken and cook until browned, stirring often. Drain.
Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Serves 4
Campbell's Collection
