adapted from campbellskitchen.com
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
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 the cooking time. Drain the linguine mixture well in a colander.
• Cook the chicken until well browned and cooked through, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
This time I didn't feel like chopping the chicken so I cut the breasts in half and cooked/served it that way. We had this with a Caesar salad.
On a different night I made this with bowtie pasta and it turned out like this:
Husband Rating: 4 stars
Boys say: thumbs up
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