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One-Pot Chicken & Penne Parmesan

1 tablespoon butter or 1 tablespoon margarine
34 lb chicken breast (boneless & skinless, cubed)
1 (14 1/2 ounce) can chicken broth
8 ounces uncooked penne pasta
1 (16 ounce) package frozen broccoli carrots cauliflower mix
14 teaspoon ground pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
34 cup milk
34 cup grated parmesan cheese, divided


Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink. Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat. Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute. While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl. When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.

Source: www.food.com