Ingredients
2 cups uncooked penne pasta1 package (16 ounces) frozen broccoli-cauliflower blend1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 tablespoon butter1 package (8 ounces) cream cheese, cubed1 cup shredded cheddar cheese1 cup chicken broth1 envelope Lipton savory herb with garlic soup mix
Preparation
Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking.
Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.
