Chicken and Penne Parmesan |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes. 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) can cream of chicken soup |
3/4 cup milk |
3/4 cup grated parmesan cheese, divided |
Directions:
1. In 5 quart saucepan over medium heat, melt butter; add chicken.
2. Cook until no longer pink.
3. Add broth; heat to boiling.
4. Add uncooked pasta and pepper, stirring to coat pasta with liquid.
5. Heat to boiling; reduce heat.
6. Cover; simmer 7 minutes, stirring every 2 minutes.
7. Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
8. Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
9. Heat until mixture just comes to a boil; sprinkle with remaining cheese.
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