This is a recipe I have been making for a number of years now. We have not had it for a long time so I decided to pull it out of the vault and see how it goes over now.
ONE-POT CHICKEN PENNE & PARMESAN
1 Tbs. butter
3/4 lb. boneless skinless chicken breasts cut into 1 inch cubes
1 – 14.5-oz. can chicken broth
8 oz. Penne, uncooked
1 pkg. frozen broccoli, cauliflower, carrot mix
1/4 tsp. pepper
1 can cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided
In a 5 qt. saucepan, over medium heat, melt the butter; add the diced chicken. Cook for 5 minutes, until the chicken is no longer pink. Add the broth and heat till boiling. Add the uncooked pasta, veggies and pepper, stirring to coat with liquid. Heat to boiling; reduce heat. Cover and simmer for 13 minutes, stirring every 2 minutes, or until pasta is tender and most of the liquid is absorbed.
Meanwhile, in a medium bowl, stir together the soup, milk and 1/2 cup of the cheese until smooth; stir into the chicken mixture. Heat until the mixture comes to just a boil, then sprinkle with remaining cheese.Makes 8 1-cup servings.