1/2 pkg of 16 oz. linguine
1 c. fresh or frzn broccoli flowerets
2 tbsp. butter
1 lb skinless, boneless chicken breats cut into 1 1/2" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to pkg. Add broccoli during last 4 minutes of cooking time. Drain into a colander.
2. Heat butter over med-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk. cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
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