This is how I revised it.
About half a box of whole wheat pasta shells
1 cup fresh chopped broccoli
Olive oil
2-4 chicken breasts (use full box of pasta if you use 4 chicken breasts, the ½ box and 2 breasts fed my family with leftovers)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Mushrooms
Garlic
DIRECTIONS
1. Boil the chicken breasts until centers are no longer pink.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Also start steaming broccoli in separate pot for about 6 minutes.
3. In skillet, warm up the olive oil, add sliced fresh mushrooms and garlic. Let simmer for a few minutes until mushrooms and garlic look ready for business.
4. When chicken done cut chicken breast meat into bite size pieces, trimming any fat off in the process. In the skillet add soup, milk and cheese and stir all together. Add pasta,broccoli and chicken and heat through. Serve hot.
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