Ingredients:
1 tablespoon butter or 1 tablespoon margarine
3 -4 boneless chicken breasts, cut into bite size pieces
1 3/4 cups chicken broth
2 2/3 cups penne rigate, uncooked
1 bunch fresh asparagus
1/4 teaspoon ground black pepper
1 (10 3/4 ounce) cans cream of chicken soup
3/4 cup milk
3/4 cup grated parmesan cheese, divided
Directions:
In 5 quart saucepan over medium heat, melt butter; add chicken.
Cook until no longer pink.
Add broth; heat to boiling.
Add uncooked pasta and pepper, stirring to coat pasta with liquid.
Heat to boiling; reduce heat.
Cover; simmer 7 minutes, stirring every 2 minutes.
Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
Heat until mixture just comes to a boil; sprinkle with remaining cheese.
Servings: 8-10
Time preparation: 15 min.
Time total: 45 min.