1 package refrigerated linguine -- (9-oz.) 2 tablespoons olive oil or oil 1 pound boneless skinless chicken breasts -- cut into 1-inch -- pieces 2 tablespoons margarine or butter 2 garlic cloves -- minced 1 1/2 cups Green Giant® frozen broccoli cuts -- thawed 1 can Green Giant® sliced carrots (15 oz can) -- drained 1 jar Green Giant® mushrooms (4.5 oz can) -- drained, sliced 2/3 cup milk 1 can condensed cream of chicken soup -- (10 3/4-oz.) 1/3 cup grated parmesan cheese salt -- if desired pepper -- if desired chopped fresh parsley Cook linguine to desired doneness as directed on package. Drain. Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Remove chicken from skillet; cover to keep warm. In same skillet, melt margarine over medium heat. Add garlic, broccoli, carrots and mushrooms; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in milk, soup, cheese and chicken; cook 1 to 2 minutes or until thoroughly heated. Stir in linguine; cook 2 minutes or until thoroughly heated, stirring occasionally. Add salt and pepper to taste; sprinkle with parsley. Ready in 30 minutes Submitted to BNR List by: Barbra <Barbra@TheOffice.net>
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