I have also used this recipe to entertain with when my husband and I have dinner guests over. It’s so simple to do, I don’t have to spend hours slaving over the hot stove to impress our guests. It’s fancy enough though that it looks like I did. Paired with a nice dinner salad and sweet dessert, it’s absolutely perfect. Check out what they are saying about this recipe over at Group Recipes:
“I HAVE MADE THIS DISH A BUNCH OF TIMES AND MY FAMILY AND MYSELF LOVE IT. IT IS SO EASY TO MAKE. I RECOMMEND THIS DISH FOR ANYBODY THAT LOVES PASTA.”
I have made this several times too, and I will continue to do so for years to come!
Ingredients
1/2 pkg. linguine (8 oz.)
1 cup fresh OR Bird’s Eye frozen broccoli flowerets
2 tbsp. Land O’ Lakes butter
1 lb. skinless, boneless chicken breasts, cut into cubes
1 can (10 3/4 oz.) Campbell’s condensed cream of mushroom soup OR Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp. ground black pepper
Instructions
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Cook chicken until browned, stirring often.
ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
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Quick Tip: Use spaghetti pasta instead of linguine.
Thanks again to Group Recipes for this simple and tasty recipe.
