From: An old magazine
1/2 of a 16 oz pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 Tbsp butter
1 lb skinless, boneless chicken breasts, cut into little pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
14 tsp black pepper
Prepare linguine according to package instructions. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander.
Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
Thumbs up! I love alfredo sauce, and this was incredibly simple to make at home. This recipe is very filling and thick. I'm sure you could add more milk if you wanted to thin the sauce out some, but I enjoyed it like this. I can definitely see throwing some shrimp on top. I will definitely be making this again!