Chicken & Broccoli Alfredo

This recipe is from the kitchen of Katie Jensen.

8 oz. linguine (1/2 of 16oz. pkg.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 garlic clove, finely chopped (optional)
1 lb. skinless, boneless chicken breasts, cut into 1" pieces)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper

Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during the last 4 minutes of cooking time. (When ready to add pasta to the chicken mixture, make sure you drain linguine and broccoli well in a colander.) At about the time you add the broccoli to the pasta, heat butter in a 10" skillet over medium-high heat. Add garlic if you like. Add chicken and cook until browned stirring often. Add soup, milk, cheese, and pepper. Stir in linguine & broccoli. Cook until mixture is hot and bubbling. Pour onto a serving platter and enjoy!

Option: Shrimp & Broccoli Alfredo
Substitute 1 lb. fresh extra large shrimp, shelled and deveined, for the chicken. Cook until shrimp turn pink.