Ingredients:
Makes four servings Prep time: 5 minutes Cooking time: 20 minutes Half of a 16-ounce package linguine 1 cup fresh or frozen broccoli flowerets 2 tablespoons butter 1 pound skinless, boneless chicken breasts, cut into cubes 10 3/4-ounce can Campbell’s Condensed Cream of Mushroom Soup (Regular, 98 percent Fat Free or 25 percent Less Sodium) 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 teaspoon ground black pepper

Instructions:
Prepare linguine according to package directions in 4-quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli in colander. Heat butter in 10-inch skillet over medium-high heat. Add chicken and cook until well-browned, stirring often. Stir soup, milk, cheese, pepper and linguine mixture into skillet. Heat until hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese. Easy Substitution Tip: Substitute spaghetti for linguine noodles. All materials courtesy of Campbell’s Cooking Soups. For more information, or more great cooking club recipes, visit www.campbellskitchen.com