8 servings (1 cup each)

How to Make It

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.

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