Chicken & Broccoli Alfredo

Ronald Synovec

8 oz. Linguine (cooked)

1 cup fresh or frozen broccoli florets

2 T. butter or margarine

1 lb.  boneless chicken breasts (cubed)

1 can cream of mushroom soup

½ cup milk

½ cup Parmesan cheese

¼ teaspoon pepper

Add broccoli during the last 4 minutes of cooking time for linguine.  Drain.  Heat butter in skillet.  Add chicken till browned, stirring often.  Add soup, milk, cheese, pepper and linguine mixture and heat through.  Can serve more Parmesan cheese on the side.