Ingredients
1 tbsp butter
0.75 lb boneless skinless chicken breast, cut into 1 inch cubes
1.75 cups (14 1/2 oz.) chicken broth
8 oz Penne Rigate
16 oz frozen broccoli, cauliflower and carrot mixture
0.25 tsp ground black pepper
1 can condensed cream of chicken soup
0.75 cup milk
0.75 cup grated Parmesan cheese
Directions
1
In 5-quart saucepan, over medium heat, melt butter; add chicken. Cook 5 minutes or until no longer pink.
2
Add broth; heat to boiling.
3
Add uncooked pasta, vegetables and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.
4
Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup cheese until smooth; stir into chicken mixture. Heat until mixture just comes to a boil; sprinkle with remaining cheese.
