3/4 lb boneless skinless chicken breasts, cut in to 1" cubes
1 3/4 C (14 1/2 oz can) chicken broth
2 2/3 C (8 oz) penne rigate, uncooked
1 16 oz pkg frozen broccoli, carrot, and cauliflower mix
1/4 t ground black pepper
1 10 3/4 oz can cream of chicken soup
3/4 C skim milk
3/4 C grated parmesan cheese, divided
In 5 qt saucepan over medium heat, cook chicken till no longer pink, about 5 minutes. Add broth; heat to boiling. Add uncooked pasta, veggies, and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover and simmer 13 minutes, stirring every 2 minutes or till pasta is barely tender and most liquid is absorbed. Meanwhile, in medium bowl, stir together soup, milk, and 1/2 C cheese till smooth; stir into chicken mixture. Heat till mixture just comes to a boil; sprinkle with remaining cheese.
***For a healthier version, only use 1/3 C cheese or no cheese. Calories with 1/3 C cheese is 271/1 C serving.
No comments:
Post a Comment