Chicken Alfredo Pasta

Ingredients

• 9 ounce chicken breast diced frozen cooked
• 15 ounce chicken soup low-fat alfredo-style canned
• 10 ounce vegetables mixed frozen
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper freshly ground
• 2 cups rotini uncooked
• 0.5 teaspoon salt 

Equipment

• dutch oven

Directions

1. Cook pasta and vegetables together in boiling water in a Dutch oven 10 minutes or until pasta is done and vegetables are tender.
2. Drain pasta and vegetables; return to Dutch oven.
3. Add chicken and next 3 ingredients to pasta mixture, stirring well. Cook over low heat 2 minutes or until thoroughly heated.
4. Sprinkle with freshly ground pepper.