• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¾ cup milk
• ¼ cup grated Parmesan cheese
• 1/8 teaspoon ground black pepper
• 2 cups broccoli florets
• 1/8 teaspoon garlic powder
• 2 cups Bolthouse baby-cut carrots
• 1 diced bell pepper
• 1 ½ cups farfalle pasta
• 2 boneless, skinless chicken breasts cut into strips

Directions:
Cook pasta in boiling water until al dente. Drain. Cook chicken thoroughly in a medium saucepan. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, bell pepper and carrots. Bring to a boil over medium heat. Reduce heat and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally. Stir pasta and chicken into cream sauce, and heat through.