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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