Ingredients:
- 8 ounces linguine pasta
- 1 cup fresh or frozen broccoli florets
- 2 cups cooked, chopped chicken breast (without skin)
- One 10.5-ounce can cream of mushroom soup
- 1/2 cup skim milk
- 1/4 cup grated or shredded Parmesan cheese
- 1/2 teaspoon black pepper
- Prepare linguine in boiling water according to package directions in 3 quart saucepan. Pasta will take 9-10 minutes to cook. Add broccoli during the last 4 minutes of cook time. Drain pasta and broccoli well in colander.
- Stir chicken, soup, milk, cheese and black pepper in saucepan until combined and smooth. Add pasta and broccoli.
- Cook until mixture is hot and bubbling, stirring often. Serve with additional parmesan cheese if desired.
