Preparation time: 10 minutes: Cooking time: 20 minutes; Serves:: 4-6

Ingredients

• 450g (1 Ib) boneless chicken diced into pieces and seasoned with salt and pepper
• 2-4 tablespoons olive oil
• 1 medium onion chopped
• 1 teaspoon dried chilli flakes
• 2 X 400ml (14.5 oz.) cans Campbell’s condensed cream of mushroom soup
• 4 cups chicken broth 
• Salt and freshly ground pepper to taste
• 400g (14oz) penne pasta
• 3-4 cups broccoli florets
• ¼ cup each 35% cream and sour cream
• ½ cup grated Parmesan or Cheddar to top
• Finely shredded parsley

Instructions

1. Cook the chicken and onions: heat 2 tablespoons olive oil in a large 11-inch (28cm) skillet over high heat and stir fry the chicken until no longer pink and slightly browned (about 5 minutes).Reduce heat, add the onions and chilli flakes and continue cooking about 5 minutes.
2. Cook the pasta and broccoli: add the mushroom soup and the chicken broth. Stir to combine and season to taste. Bring to the boil and then add the pasta and make sure it is more or less submerged under the liquid then bring back to the boil. Reduce the heat and simmer for about ten minutes, or until the pasta is al dente, stirring from time to time. Stir in the broccoli in the last five minutes of cooking.
3. Add the creams and cheese: stir in the cream and sour cream and sprinkle the cheese on top, Replace the lid, and let it stand for a few minutes, or until the cheese is melted. Top with the shredded parsley and serve hot!

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