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Skillet Chicken & Broccoli

8 oz. linguine
1 cup broccoli florettes , fresh or frozen
1 T. butter
1 lb. boneless, skinless chicken breasts
1 small can (10¾ oz.) Cream of Mushroom soup
½ cup milk
½ cup grated parmesan cheese
¼ t. ground pepper

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Put a 4 quart or large pot of salted water on to boil. While the water is coming to a boil, cut the chicken breasts into ¾” cubes. Melt the butter in a large skillet. Add the chicken cubes, and sauté until lightly browned and cooked through. By now the water should be up to a boil. Put in the linguine, and cook to package directions for al dente. Four minutes before the linguine should be done, add the 1 cup of broccoli to the boiling water. While they finish cooking, finish your sauce. To the chicken, add the can of soup, ½ cup milk, the parmesan cheese, and the pepper. Heat  through on low, stirring to mix well. Drain the linguini and broccoli, and add it to the sauté pan. Stir to mix well. To think sauce if desired add a few tablespoons of the pasta water to thin. Yield: 8 Servings