Cooking Directions

• Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
• Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

Ingredients

• 8 ounces linguine (about 1/2 of a 1-pound package)
• 1 cup fresh or frozen broccoli florets
• 2 tablespoons butter
• 1.25 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 0.5 cup Parmesan cheese
• 0.25 teaspoon ground black pepper