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!**