6 oz. fettuccine, uncooked
1 c. fresh or frozen broccoli flowerette
2 tbsp. butter
1 lb. skinless, boneless, chicken breasts (cubed)
1 can cream of mushroom soup
1/2 c. milk
1/2 tsp. freshly ground pepper
1/2 c. grated parmesan cheese

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

In skillet over medium - high heat, melt butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture. Cook through, stirring occasionally.

Serves 4.