1/2 of a 16 oz. pkg. linguine
1 c. fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. ground black pepper

-Prepare linguine according to pkg. directions in 3-qt. saucepan.
-Add broccoli during last 4 min. of cooking time.
-Drain linguine and broccoli well in colander.
-Heat butter in 10" skillet over med.-high heat. Add chicken and cook until well browned, stirring often.
-Stir soup, milk, cheese, black pepper and linguine mixture into skillet.
-Cook until mixture is hot and bubbling.
**If like can serve with additional Parmesan cheese

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SOunds yummy & easy! Thanks!