1 lb boneless skinless chicken breast, cut into 1 inch cubes
1 tsp garlic powder
4 cups chicken broth
1 tsp dried Italian herbs
10 oz Creamette 150® Penne
2 cups seasonal blend (frozen vegetable blend)
1/3 cup grated Parmesan cheese

Cooking Directions:

1. Spray 5-quart sauce-pot with non-stick cooking spray.

2. Add chicken and heat over medium-high heat 1 minute.

3. Sprinkle chicken with ½ teaspoon garlic powder.

4. Cook 5 minutes or until no longer pink.

5. Add broth, Italian herbs and remaining garlic powder; heat to a boil.

6. Stir in uncooked pasta.

7. Simmer over medium heat, 8 minutes, stirring occasionally.

8. Stir in vegetables; cover and cook 5 minutes or until pasta is tender and most liquid is absorbed.

9. Remove from heat and stir in cheese.