I was really surprised when one of my 11 year old daughters made this. I thought the taste of the mushroom soup would be too strong but with the Parmesan cheese added, the taste is simply great.
- ½ of a 16oz pkg GF linguine or spaghetti
- 2 tbl butter
- 1 lb chicken breasts cut into bite size pieces
- 1 can Progresso cream of mushroom soup
- ½ cup Parmesan cheese
- Ground black pepper
- Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often(Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.
photo credit: Kim Scarborough