Chicken and Bow Tie Pasta

Ingredients

• 8 ounces bow tie pasta uncooked
• 0.5 cup celery chopped
• 8 ounce pasteurized cheese product cubed prepared
• 4  skinned and boned chicken breasts cut into bite-size pieces
• 1 cup chicken broth 
• 10.8 ounce cream of mushroom soup canned
• 0.5 cup onion chopped
• 4 servings garnish: parsley fresh chopped
• 1 quart water 

Equipment

• slotted spoon
• dutch oven

Directions

1. Bring 1 quart salted water to a boil in a Dutch oven.
2. Add chicken, and cook 12 minutes or until done.
3. Remove chicken from water with a slotted spoon.
4. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
5. Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired.
6. Serve immediately.