INGREDIENTS
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2 1/2 pounds boneless, skinless chicken breasts
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1/4 teaspoon salt
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1 can (10 oz) 98% fat-free condensed cream of celery soup
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1 container (8 oz) reduced-fat cream cheese with chives and onion (such as Philadelphia)
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1/2 cup reduced-sodium chicken broth
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1/2 pound white button mushrooms, stems discarded, cut in half (larger ones quartered)
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1/4 cup snipped fresh dill
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1/4 cup flat-leaf parsley, chopped
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1/4 teaspoon black pepper
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12 ounces multicolor bow tie pasta (farfalle), cooked per pkg directions