Chicken and Penne Parmesan

Can also use broccoli in place of asparagus for those that don't like it. My 3 year old grandson gobbles this up. I had tried something similar in a restaurant that was to die for, so found something similar and changed it to my tastes.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine
• 3 -4  boneless chicken breasts, cut into bite size pieces
• 1 3⁄4 cups chicken broth
• 2 2⁄3 cups  penne rigate, uncooked
• 1  bunch fresh asparagus
• 1⁄4 teaspoon ground black pepper
• 1 (10 3/4ounce) can  cream of chicken soup
• 3⁄4 cup milk
• 3⁄4 cup  grated parmesan cheese, divided

Directions

1. In 5 quart saucepan over medium heat, melt butter; add chicken.
2. Cook until no longer pink.
3. Add broth; heat to boiling.
4. Add uncooked pasta and pepper, stirring to coat pasta with liquid.
5. Heat to boiling; reduce heat.
6. Cover; simmer 7 minutes, stirring every 2 minutes.
7. Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
8. Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
9. Heat until mixture just comes to a boil; sprinkle with remaining cheese.