6 ounces uncooked fettuccine

1 cup fresh or frozen broccoli florets

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 ¾ ounces) condensed cream of mushroom soup

½ cup milk

1/3 cup grated parmesan cheese

¼ teaspoon freshly ground black pepper

Prepare fettuccine according to package directions.  Add broccoli for the last 4 minutes of cooking time.  Drain.  In a medium skillet over medium-high heat, heat butter.  Add chicken and cook until browned, stirring often.  Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.