8 oz Skinner® Twirls
2 Tbsps butter
1/2 cup onion, finely chopped
1 each chicken bouillon cube
1 cup hot water
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 lb cooked chicken, chopped
1 jar (4.5 oz.) sliced mushrooms, drained
1 tsp dried parsley flakes
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in large saucepan over medium heat, melt butter; add onion. Cook 3 minutes or until tender.

3.  Dissolve chicken bouillon cube in hot water; add to onion mixture.

4.  Stir in soup, cooked chicken, sliced mushrooms, parsley and ground black pepper; heat to boiling, stirring until sauce is smooth.

5.  Remove from heat and stir in cheese. Toss hot pasta and sauce.