Chicken And Broccoli Alfredo

1 package (1 pound) linguine

2 cups fresh or frozen broccoli florets

3 tablespoons butter

1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes

1 can (26 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup milk

1 cup grated Parmesan cheese

1/2 teaspoon ground black pepper

• Prepare the linguine according to the package directions in a 6-quart saucepot.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the linguine mixture well in a colander.
• Heat the butter in the saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.
• Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally.  Serve with additional Parmesan cheese.