Chicken Zucchini Rigatoni

Ingredients

• 16 ounces, weight Rigatoni Pasta
• 2 cups Zucchini, Cut In Half Lengthwise, Then Cut Into Half Rounds
• 3 Tablespoons Butter
• 2 pounds Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 2 cans Condensed Cream Of Chicken Soup (10-3/4 Oz Can)
• 1 cup Milk
• ¼ cups Parmesan Cheese, Grated
• ½ teaspoons Pepper

Preparation Instructions

Cook pasta according to package directions (mine was 12 minutes). Add zucchini for the last 4 minutes of cooking time.

While pasta is cooking, heat butter in a skillet over medium-high heat Add chicken and cook until browned on all sides.

Add soup, milk, cheese and pepper into the pan with the chicken. Cook until heated through.

Drain pasta and zucchini and return to pan. Stir in the chicken mixture.