Quick Chicken Alfredo

• 1 lb boneless skinless chicken breast
• 2 tablespoons butter
• blackening seasoning
• 0.5 (10 ounce) box linguine
• 12 cup milk
• 12 cup parmesan cheese or 12 cup romano cheese
• 1 (10 3/4 ounce) can cream of mushroom soup
• 12 cup sliced mushrooms (canned mushrooms is fine)

1. cook pasta according to package directions while cooking chicken (if adding such vegies as brocolli or asparagus etc you might want to throw them in the boiling water during the last 5 minutes of cooking time to get them tender).
2. season both sides of whole breast with blackening season (i use Zatarins) then slice into medalions or cube depending how far you need to stretch your quantity of food portions.
3. saute chicken inbutter under medium heat in a large nonstick skillet with lid on to keep in moisture.
4. remove chicken to a bowl and mix soup with any liquid in the skillet along with milk and cheese.
5. bring in all the chicken, pasta, mushrooms and mix well.
6. serve immediately top with more cheese if desired.

chicken breast, butter, blackening seasoning, linguine, milk, parmesan cheese, cream of mushroom soup, mushrooms

Taken from www.food.com/recipe/quick-chicken-alfredo-298610 (may not work)