8 ounces of linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound boneless chicken breasts, cubed
1 can (10-3/4 ounces) Campbells cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
1/4 teaspoon pepper
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Heat butter in skillet. Add chicken and cook until browned, stirring often.
Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional parmesan cheese.
No comments:
Post a Comment