Chicken and Broccoli Alfredo

I'm a big fan of alfredo sauces...the more flavorful the better. Alfredo, all too often, ends up with very little flavor at some places. And alfredo as a sauce isn't very hard to make, its just one I rarely make. It's a treat really. So when I came across this recipe I thought, "Huh, an interesting combination of ingredients to make a supposed alfredo." I was shocked to find it was pretty darn good.

Chicken and Broccoli Alfredo
Serves 4

• 12 ounces Linguine
• 1 cup Fresh or frozen broccoli florets
• 2 tablespoons Butter
• 1 pound Skinless boneless chicken breast, cut into 1" cubes
• 1 can Cream of Mushroom soup
• 1/2 cup Milk
• 1/2 cup Grated Parmesan cheese
• 1/4 teaspoon Ground black pepper

Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain well.

Heat butter in a skillet over med-high heat. Add chicken and cook until well browned, stirring often.

Stir in soup, milk, cheese, pepper and linguine mixture. Cook until mixture is hot and bubbling. Serve with additional parmesan.