2 Tbsps butter
3/4 lb boneless skinless chicken breast, cut into 3/4-inch pieces
1/3 cup onion, chopped
14 1/2 oz chicken broth
10 oz frozen peas and carrots
6 oz Ronzoni® Healthy Harvest® Whole Grain Wide Noodles
10 3/4 oz (10 3/4 oz.) condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided
1 jar (4 oz.) pimientos

Cooking Directions:

1.  In a heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion.  Cook 5 minutes or until chicken is no longer pink.

2.  Add chicken broth; heat to boiling.  Stir in uncooked pasta and vegetables, stirring to coat evenly with liquid.  Heat to boiling; reduce heat.  

3.  Cover; simmer on medium heat 8 minutes, or until most liquid is absorbed, STIRRING CONSTANTLY.

4. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture.

5.  Simmer until heated through.  Serve sprinkled with remaining cheese.