6 oz. uncooked fettuccine
1 c. fresh broccoli flowerets
2 tbsp. butter
1 lb. skinless boneless chicken breasts, cubed
1/4 tsp. ground pepper
1 (10 3/4 oz.) can Campbell's condensed cream of mushroom or cream of chicken soup
1/2 c. milk
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, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

Serves 4.