"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
6 oz. uncooked fettuccine 1 c. fresh or frozen broccoli flowerets 2 T. butter or margarine 1# boneless skinless chicken breasts, cubed 1 can (10-3/4 oz.) Campbell’s condensed cream of mushroom soup ½ c. milk ½ c. grated Parmesan cheese ¼ tsp. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. In skillet over medium heat, heat butter. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
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