1/2 of a 1-pound package linguine or spaghetti
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 pound chicken breast- cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) 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 package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
I read some of the reviews from other people who have made it. They recommended adding a little garlic. I had a little bit of Herb & Garlic Cream Cheese so I put that in there. I am not sure what difference it made but it was tasty. But a little garlic would make it even more delightful.
I LOVE that you put the broccoli in with the pasta to cook it.
We ate it with a side of carrot sticks. And not just any carrot sticks. The BEST carrots in the world. Truly. They are Al's Carrots grown in St. Paul, Alberta. They are only available at Sobey's (to my knowledge). When I bought some last week the cashier said they will be gone in 3 weeks. If you have the means, I highly recommend picking some up!