8 oz linguine
1 cup broccoli flowerets
1 cup sliced mushrooms
2 tbsp butter
1 garlic clove-minced/grated
1 lb boneless skinless chicken breasts-large diced
1 can (10 3/4 oz) Cream of mushroom soup or homemade equivalent
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp ground pepper
1 tbsp minced parsley

1. Prepare linguine according to pkg directions in a 3 qt saucepan.
Add broccoli during last 5 minutes of cook time. Drain together and well.
2. Heat butter in 10 inch skillet over med high. Add chicken and cook until browned, stirring often.
3. Stir soup, milk, cheese, pepper, parsley, mushrooms, garlic, broccoli, and linguine to skillet.
4. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese if desired.