3 cups uncooked bow-tie pasta (6 oz.)
2 cups frozen broccoli cuts (from 1-lb bag)
2 cups cubed cooked chicken
1/3 cup diced roasted red bell peppers (from 7-oz jar)
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
1/3 cup chicken broth
3 T Dijon mustard
1 T finely chopped onion
1/2 cup shredded Parmesan cheese
Heat oven to 375. Spray 2 1/2 quart casserole with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli. Meanwhile, in casserole, mix chicken and bell peppers. In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture. Stir in pasta and broccoli. Sprinkle with cheese. Cover and bake about 30 minutes or until hot in center and cheese is melted.
