(by Shirley McNevich)
1/2 of an 8oz. package of linguine pasta
1 cup fresh or frozen broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. cubed skinless, boneless chicken breasts
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper
1/2 tsp. salt
Cook the linguine according to package directions. During the last 4 minutes of cooking the linguine, add the chopped broccoli. Drain the pasta/broccoli--set aside. In a skillet, melt the butter with the pepper and salt. Brown the cubed chicken in the butter--cook and stir until chicken is cooked and browned. Add the soup, milk, and Parmesan cheese to the chicken in the skillet--stir. Add the linguine/broccoli to the chicken mixture--stir. Stir and heat until hot--serve. After putting on plates, sprinkle with extra Parmesan cheese.
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