Categories: Chicken, Main Dish

Ingredients

• 1 quart water
• 4 boneless skinless chicken breasts, cut into bite-size pieces
• 8 ounces uncooked bow tie pasta
• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) package Velveeta cheese, cubed

Directions

1. Add water (throw in some salt) to a large pot and bring to a boil.

2. Add in chicken and cook 12 minutes or until done.

3. Remove chicken from water using a slotted spoon.

4. Add pasta to water; cook 10 minutes or until tender; drain and keep warm.

5. Heat 1/4 cup broth over med-high heat in a Dutch oven.

6. Add in celery and onion; cook 5 minutes or until tender.

7. Stir in chicken, soup, cheese, and remaining 3/4 cup broth; continue stirring until cheese is melted.

8. Toss with pasta and serve immediately.

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