Ingredients

• 1/2 pound dry fettuccine pasta
• 1 cup fresh chopped broccoli
• 2 tablespoons butter
• 1 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
2. Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.