1/2 (16 oz) pkg linguine
1 cup fresh or frozen broccoli flowerets
2 T butter
1 lb. boneless, skinless chicken breast, cut into cubes
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp black pepper
Directions:
1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
2. Heat butter in skillet. Cook chicken until browned, stirring often.
3. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional parmesan cheese.
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