Pasta is the ultimate comfort food. It is great for weeknight dinners as it is quick, easy and satisfying. Packaged items like Pasta Roni are often on sale and become a pantry staple. Major food companies are doing natural options with these items as well which I really like. Not to mention that more and more convenience products are offered organically too. While these can be a little more costly, they still save time and give families the option without totally breaking the bank. The following recipe is a favorite combination and goes together easily. While it makes a big batch, it is great as leftovers. I like to use chicken thighs not only because they are a less expensive option, but they have a lot of flavor and cook up quickly. However, this recipe will also work well with any cooked chicken you may have on hand.

2  -  5.5 oz. pkgs. butter and herb pasta mix, like Pasta Roni’s Butter and Herb Italiano prepared according to package instructions
1  pound boneless skinless chicken thighs, sauteed and sliced (about 3 cups)
1  cup milk
1  cup grated parmesan cheese
3  cups frozen broccoli florets

Prepare pasta mix according to package directions. At the point that the pasta is just done, stir in remaining ingredients allowing them to heat through and the sauce to thicken. Makes 5-6 Servings. Enjoy!

Tips on Sauteing Chicken: To saute, heat pan to medium high heat, add a small amount of cooking oil or pan spray. Season chicken with salt and pepper. Add to the pan and cook until browned on both sides and juices run clear.