Turkey, broccoli and linguine team up with a creamy sauce made with cream of mushroom soup and Parmesan cheese to make this family-pleasing dish.
Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander. Return the linguine mixture to the saucepan.Stir the soup, milk, cheese, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
0.5 of a 1-pound package linguine1 cup fresh or frozen broccoli florets1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk0.5 cup grated Parmesan cheese0.25 teaspoon black pepper2 cups cubed cooked turkey
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