Ingredients:
1/2 pkg. (6 oz.) RONZONI® HEALTHY HARVEST® Wide Noodle-Style pasta, uncooked
2 Tbsp butter or margarine
3/4 lb. boneless, skinless chicken breast, cut into 3/4 inch pieces
1/3 cup finely chopped onion
1 3/4 cups (14 1/2 oz. can) chicken broth
2 cups (10 oz. pkg.) frozen peas and carrots
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided
1 jar (4 oz.) chopped pimiento, drained (optional)

Ingredients:
1. In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.
2. Add chicken broth; heat to boiling.
3. Stir in uncooked pasta and vegetables, stirring to coat evenly with liquid.
4. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, STIRRING OCCASSIONALLY, or until most liquid is absorbed.
5. Meanwhile, in medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture.
6. Simmer until heated through.
7. Serve sprinkled with remaining cheese.

Total Cooking Time: 25 minutes

Serves: 6