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One-Pot Chicken & Rotini Parmesan

Yield 8 servings (1 cup each)


  • 1 tablespoon butter or margarine
  • 3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 3/4 cups (14 1/2-ounce can) chicken broth
  • 1 package RONZONI HEALTHY HARVEST Rotini, uncooked
  • 1 package (16 ounces) frozen broccoli, carrot and cauliflower mix
  • 1/4 teaspoon ground black pepper
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 3/4 cup milk
  • 3/4 cup grated Parmesan cheese, divided

How to Make It

  1. In 5-quart saucepan over medium heat, melt butter; add chicken. Cook 5 minutes or until no longer pink. Add broth; heat to boiling. Add uncooked pasta, vegetables and pepper, stirring to coat pasta with liquid. Heat to boiling; reduce heat. Cover; simmer, STIRRING OCCASIONALLY, 15 minutes, or until pasta is tender and most liquid is absorbed. 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.