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.
Serves 4.