Chicken And Penne Parmesan

• 1 tablespoon butter or 1 tablespoon margarine
• 3 -4 boneless chicken breasts, cut into bite size pieces
• 1 3/4 cups chicken broth
• 2 2/3 cups penne rigate, uncooked
• 1 bunch fresh asparagus
• 1/4 teaspoon ground black pepper
• 1 (10 3/4 ounce) can cream of chicken soup
• 3/4 cup milk
• 3/4 cup grated parmesan cheese, divided

1. In 5 quart saucepan over medium heat, melt butter; add chicken.
2. Cook until no longer pink.
3. Add broth; heat to boiling.
4. Add uncooked pasta and pepper, stirring to coat pasta with liquid.
5. Heat to boiling; reduce heat.
6. Cover; simmer 7 minutes, stirring every 2 minutes.
7. Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
8. Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
9. Heat until mixture just comes to a boil; sprinkle with remaining cheese.

butter, chicken breasts, chicken broth, penne rigate, fresh asparagus, ground black pepper, cream of chicken soup, milk, parmesan cheese

Taken from www.food.com/recipe/chicken-and-penne-parmesan-43104 (may not work)