Ingredients
3
cups uncooked bow-tie (farfalle) pasta (6 oz)
2
cups frozen broccoli cuts
2
cups cubed cooked chicken
1/3
cup diced roasted red bell peppers (from 7-oz jar)
1
can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
1/3
cup Progresso™ chicken broth (from 32-oz carton)
3
tablespoons Dijon mustard
1
tablespoon finely chopped onion
1/2
cup shredded Parmesan cheese
Preparation
Heat oven to 375°F. Spray 2 1/2-quart casserole with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
Meanwhile, in casserole, mix chicken and bell peppers. In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture. Stir in pasta and broccoli. Sprinkle with cheese.
Cover; bake about 30 minutes or until hot in center and cheese is melted.
