- 1/2 (13.25 ounce) package whole wheat linguine or spaghetti
- 3 cups fresh broccoli florets
- 1 tablespoon canola oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
- 1/2 cup nonfat milk
- 1/4 teaspoon ground black pepper
- 2 tablespoons shredded Parmesan cheese
- Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 2 minutes of the cooking time. Drain the linguine mixture well in a colander.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- Stir the soup, milk, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the cheese.