Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. 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 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.