Ingredients
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1 tablespoon butter or 1 tablespoon margarine
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3 -4 boneless chicken breasts, cut into bite size pieces
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1 3/4 cups chicken broth
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2 2/3 cups penne rigate, uncooked
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1 bunch fresh asparagus
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1 (10 3/4 ounce) can cream of chicken soup
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3/4 cup milk
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3/4 cup grated parmesan cheese, divided
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1/4 teaspoon ground black pepper
Instructions
- 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.