By Clint Brown
Pella — 2 cans (10 3/4 oz. each) cream of mushroom soup
2 1/2 lbs. boneless,skinless chicken breast halves, cut into 1 1/2" pieces
1 (12 oz.) package broccoli florets
1 package (1 lb.) fettuccine
1 cup parmesan cheese
1 cup milk
4 Tbsp butter
1/2 tsp ground black pepper
1. Prepare fettuccine according to package in a large saucepan. Add the broccoli during the last four minutes of the cooking time. Drain mixture well in a colander.
2. Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and fettuccine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.
4. Serve with additional Parmesan cheese, if desired.