Using only one pan to cook both the chicken and pasta means extra flavor for the noodles and easier cleanup. Ready in less than 45 minutes, this pasta entrée features a creamy sauce made of cream of mushroom soup and cheese.

• 1 quart water
• 4 skinned and boned chicken breasts, cut into bite-size pieces
• 8 ounces uncooked bow tie pasta
• 1 cup chicken broth
• 1 celery rib, chopped (about ½ cup)
• 1 small onion, chopped (about ½ cup)
• 1 10¾-ounce can cream of mushroom soup
• 1 8-ounce package pasteurized prepared cheese product, cubed
• Garnish: chopped fresh parsley

1. Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
2. Heat ¼ cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining ¾ cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.

Yield: Makes 4 servings