rusty2rusty

CHICKEN & BROCCOLI SKILLET

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INGREDIENTS:
8 oz linguine
1 cup broccoli florettes , fresh or frozen
1 TB butter
1 lb boneless, skinless en breasts
1 small can (10 3/4 oz) Cream of Mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp ground pepper

DIRECTIONS:
Put a 4 quart or large pot of salted water on to boil.
While the water is coming to a boil, cut the en breasts
into 3/4 inch cubes. Melt the butter in a large skillet.
Add the en cubes, and saute until lightly browned and
cooked through. By now the water should be up to a boil.
Put in the linguine, and cook to package directions for
al dente. Four minutes before the linguine should be done,
add the 1 cup of broccoli to the boiling water. While they
finish cooking, finish your sauce. To the en, add the
can of soup, 1/2 cup milk, the parmesan cheese, and the pepper.
Heat through on low, stirring to mix well. Drain the linguini
and broccoli, and add it to the saute pan. Stir to mix well.
To think sauce if desired add a few tablespoons of the pasta
water to thin.

Yield: 8 Servings

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