1/2 pkg. linguine (8 oz.)
1 c. fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
1/2 c. grated parmesan cheese
1/4 tsp. 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.

Serves 4.