½ of package linguine (1-lb pkg.)
1 cup fresh or frozen broccoli florets
2 tbsp butter
1 ¼ lb cube boneless chicken breast
1 can cream of mushroom soup
½ cup milk
¼ cup grated parmesan cheese
Salt and pepper to taste

Prepare linguine according to direction in a 3 quart saucepan. Add broccoli florets during the last 4 minutes of cooking time. Drain and set aside.
Heat a large skillet to medium heat add butter then chicken, cook through until lightly brown.
Stir in soup, milk, cheese and salt & pepper, cook until mixture is hot then add linguine and broccoli.
Mix well and linguine is coated,
Serve with additional parmesan cheese. Enjoy.

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