Shelly's Recipe

CHICKEN AND BOW TIE PASTA

Category: Pasta - Chicken

1 quart water
4 skinned and boned chicken breasts, cubed
8 oz uncooked bow tie pasta
1 cup chicken broth
1 celery rib, chopped (about 1/2 cup)
1 small onion, chopped)
1 (10 3/4-oz) can cream of mushroom soup
1 (8-oz) pkg pasteurized cheese, cubed
Garnish: chopped fresh parsley

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken and cook 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. Heat 1/4 cup broth in a Dutch oven; add celery and onion until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup broth, stirring until cheese is melted. Toss with pasta; garnish. Serve immediately.