This is a Campbell's recipe. It's pretty good. You can slim it down by omitting the butter and adding more broccoli. I also use whole wheat pasta! Love that stuff!
1 package (8 oz) uncooked linguine
1 cup fresh or frozen broccoli flowerets
1 ½ tablespoons butter or margarine
3 skinless boneless chicken breast halves, cubed
1 can (10 3/4 ounces) condensed fat-free cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon freshly ground pepper
Prepare linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain in colander.
In sauce pot over medium-high heat, heat butter. Add chicken and cook until browned, stirring often.
In same pan mix soup, milk, cheese and pepper. Cook through, stirring occasionally. Toss with hot cooked linguine.