1/2 of a 1-pound package linguine
2 cups fresh or frozen broccoli flowerets
2 tablespoons butter
1 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1 can Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
* Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.
*Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
*Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese
Cost about $5.