1 Tbsp butter
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
1 3/4 cups (14 1/2 oz.) chicken broth
8 oz Skinner®® Penne Rigate
1 pkg (16 oz.) frozen broccoli, cauliflower and carrot mixture
1/4 tsp ground black pepper
1 can (10 3/4 oz.) condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese

Cooking Directions:

1.  In 5-quart saucepan, over medium heat, melt butter; add chicken. Cook 5 minutes or until no longer pink.

2.  Add broth; heat to boiling.

3.  Add uncooked pasta, vegetables and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.

4.  Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup cheese until smooth; stir into chicken mixture. Heat until mixture just comes to a boil; sprinkle with remaining cheese.