2 lb cubed boneless beef chunks
16 oz fettuccine or spaghetti
2 10 ¾ oz can cream of mushroom soup
1 cup freshly grated parmesan
2 cup fresh broccoli florets
1cup milk
1/2 teaspoon black pepper
2 tablespoons butter
Preparation:
Cook the pasta until it is al dente, adding the broccoli for the final 4 minutes of the cooking time.
Drain the water off.
Warm the butter in a skillet, then add the chicken breasts and cook them until they are golden brown and no longer pink in the middle.
Add the soup, cheese, milk, pasta, broccoli and black pepper and heat the mixture through, serving it hot and with extra parmesan on the side.
16 oz fettuccine or spaghetti
2 10 ¾ oz can cream of mushroom soup
1 cup freshly grated parmesan
2 cup fresh broccoli florets
1cup milk
1/2 teaspoon black pepper
2 tablespoons butter
Preparation:
Cook the pasta until it is al dente, adding the broccoli for the final 4 minutes of the cooking time.
Drain the water off.
Warm the butter in a skillet, then add the chicken breasts and cook them until they are golden brown and no longer pink in the middle.
Add the soup, cheese, milk, pasta, broccoli and black pepper and heat the mixture through, serving it hot and with extra parmesan on the side.
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