(by Kim [Knecht] Bickel - friend)
8oz. raw linguine noodles
1 cup fresh broccoli (cut into bite sized pieces)
2 TBSP butter
1lb. skinless/boneless chicken breasts (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 tsp. pepper
salt and pepper
Sprinkle both sides of the chicken breasts with salt and pepper (to your taste)--cut the chicken into bite sized pieces. In a skillet over medium heat add butter--melt. Add chicken pieces--cook until no longer pink inside. In a large saucepan add water, salt and linguine and cook according to package directions. When linguine has 5 minutes left to cook, add the broccoli pieces. When linguine and broccoli are done, drain but do not rinse. In the skillet with the chicken pieces add milk, mushroom soup, Parmesan cheese and 1/2 tsp. pepper--stir. Add linguine/broccoli mixture to chicken mixture--stir and cook over medium heat until hot.
