This is one of my favourite comfort foods, derived from a recipe first taught to me by my sister Annette. It is quick, easy an delicious, and anything but low fat, but the taste is divine: rich and creamy. Works just as well without the chicken.
500g chicken, diced
400g button mushrooms or sliced mushrooms
250g broccolli florets, chopped as small as you like (frozen works well)
1 small tin of Campbell’s condensed chicken soup
1 glass of milk
200g grated cheese
Fry the chicken pieces with the garlic and olive oil until golden brown.
Add the mushrooms and cook until soft.
Tip in the chicken soup and milk and stir until warmed up.
Add the broccolli and cook until soft (this will obviously take longer if using frozen).
At this point put your fettucini (or rigatoni or whatever) on to cook.
Throw in your grated cheese a bit at a time and stir in until melted to make the sauce as cheesy as you want.
Serve immediately with lots of freshly ground black pepper.