One-Pot Chicken and Penne Parmesan
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 ... One-Pot Chicken and Penne Parmesan
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INGREDIENTS:
| 1 Tbsp | butter |
| 3/4 lb | boneless skinless chicken breast, cut into 1 inch cubes |
| 1 3/4 cups | (14 1/2 oz.) chicken broth |
| 8 oz | Penne Rigate |
| 1 pkg | frozen broccoli, cauliflower and carrot mixture |
| 1/4 tsp | ground black pepper |
| 1 can | condensed cream of chicken soup |
| 3/4 cup | milk |
| 3/4 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.
