Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and mushrooms in 2 batches and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Reduce the heat to low. Stir the garlic and rosemary in the skillet and cook for 1 minute. Stir the gravy in the skillet and heat to a boil.Return the chicken and mushrooms to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Place the linguine in a large serving bowl. Pour the chicken mixture over the linguine and toss to coat. Serve with the cheese, if desired.

Ingredients

• 2 tablespoons olive oil or vegetable oil1.5 pounds skinless, boneless chicken breast halves, cut into strips12 ounces sliced mushrooms (about 4 cups)1 tablespoon minced garlic1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed1 can (14 1/2 ounces) Campbell’s® Chicken Gravy1 pound cooked linguine ,or spaghetti cooked according to package directions (about 8 cups)6 tablespoons shredded Parmesan cheese