Broccoli Chicken Skillet

Last week I tried a recipe I had seen in a magazine involving Campbell’s soup. And Oh Lordy let me tell you that it was the yummiest and easiest thing…you have got to try this! It is an excellent way to use up leftovers that you may have on hand which is exactly why I used this. Here is how you make it:

½ box linguine noodles, cooked according to package directions
1 cup broccoli florets
2 tbsp butter
1 lb. chicken breast, cubed
1 can cream of mushroom soup
½ cup milk
½ c parmesan cheese
Black pepper to taste

Cook the linguine and 4 minutes prior to completion add the broccoli to the pasta water to cook. Brown chicken in butter in skillet on medium-high heat. (If you use leftover pasta like I did, I just threw the broccoli in with the chicken to cook once the chicken was cooked). Once the chicken is done, stir the soup and milk and cheese into the skillet and cook until bubbly. Toss with the noodles and Voila! Its just that simple. The thing I liked about this recipe was that the soup makes it super creamy without tasking mushroom soupy. Also, its versatile…you could add any shape of pasta and a variety of different veggies…peas, carrots, asparagus, you name it. So it is a great way to use your leftovers in a new way that is super quick and easy.