Soup Can Chicken Fettuccine

1 pound boneless white chicken meat, cut into cubes
1 cup chopped frozen broccoli spears, thawed
1/2 cup chopped frozen carrot, thawed
1/4 cup minced parsley
2 tablespoons butter
1 can condensed cream of mushroom soup
1/2 cup low fat milk
1/2 cup grated Parmesan cheese
1 teaspoon cracked black pepper
6 ounces fettuccine noodles, cooked

Brown chicken in butter in skillet over medium heat until done.  Add soup, milk, parmesan cheese and pepper, bringing to boil.  Stir in broccoli, carrot and parsley.  Reduce heat and simmer until vegetables are cooked.  Serve over cooked noodles.

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