8oz Linguine
2 cups Broccoli Flowerets
2 tbsp. Butter
1 lb. boneless, skinless Chicken Breasts, cubed
1 (10 3/4oz) can Cream of Mushroom Soup
3/4 cup Milk
l/2 cup grated Parmesan Cheese
1/4 tsp. Garlic Powder
Salt and Pepper
Cook linguine according to package directions; add broccoli during the last 4 minutes of cooking time. Drain; set aside.
Heat butter in a 12" skillet; add chicken, garlic, salt and pepper. Heat until juices run clear when chicken is pierced with a fork; reduce heat. Stir in soup, milk, cheese and linguine mixture; heat through.
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