1 1/2 lbs boneless/skinless chicken breasts, diced
10 oz can fat free cream of mushroom soup
1 1/2 cups fat free milk
1/2 cup grated parmesan cheese
6 oz fettuccine pasta
Cook pasta in boiling water, add broccoli florets into boiling water for the last 3 minutes of cooking. Drain pasta and broccoli. Saute chicken in nonstick spray. Combine soup, milk, and parmesan into pasta and broccoli. Add chicken and place mixture in a sprayed baking dish and cover. Bake 20 minutes at 350 or until bubbly.
Serve with a side of spinach salad, topped with strawberries and basalmic vinaigrette.
**This recipe was fast, and a hit with the whole family. 2 thumbs up at our house; a definite repeat!**