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6 oz. uncooked fettuccine 1 c. fresh or frozen broccoli flowerets 2 Tbsp. butter or margarine 1 lb. skinless, boneless chicken breasts, cubed 1 can cream of mushroom soup 1/2 c. milk 1/2 c. grated Parmesan cheese 1/4 tsp. pepper Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time; drain. In skillet over medium-high heat, heat butter. Add chicken; cook until browned, stirring often. Add soup, milk, cheese, pepper and fettuccine mixture; cook through, stirring often. Serves 4. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |