Although it is says Spring on the calendar, the temperature says winter outside. To warm us up Joan prepared this dish that April 2009 edition of Better Homes and Gardens. It was quite tasty.
1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 Ib. skinless, boneless chicken breasts, cut into 11/2" pieces
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1 2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to package directions in 3-qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
Serve with additional Parmesan cheese.
Prep: 10 min. Cook: 20 min. Makes: 4 servings
Note: Joan recommends using more broccoli to make the dish fuller.
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