(not tried and true, but it sounds easy & awesome)
6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked left over Thanksgiving turkey
1/4 t. freshly ground pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.
Note: Substitute 8 ounces of spaghetti for fettuccine.