Chicken rotini tetrazzine

From Ars Cookbook

Chicken Rotini Tetrazzine

Ingredients:

• 3 cups (8oz) rotini uncooked
• 2 tablespoons butter
• 1/2 cup onion
• 1 each chicken bouillon cube
• 1 cup hot water
• 1 can condensed cream of mushroom soup
• 1/2 lb cooked chicken
• 1 cup sliced mushrooms
• 1 teaspoon parsley
• 1/2 cup grated parmesan cheese

Directions:
Cook pasta according to package directions, drain. Meanwhile, in large saucepan over medium heat, melt butter, add onion. Cook 3 minutes or until tender. Dissolve chicken bouillon cube in hot water; add to onion mixture. Stir in remaining ingredients heat to boiling stirring until sauce is smooth. Remove from heat and stir in cheese. Toss hot pasta and sauce. 6 servings.