1/2 pkg. linguine (8 oz.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless chicken breast, cubed
1 can (10 3/4) campbells cream of Mushroom
or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. pepper

COOK linguine according to pkg. directions.
Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, milk, cheese, pepper and linguine mixture and heat through.
Serve with additional Parmesan cheese.