½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it's well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.