12 boneless chicken breast tenderloins
1 1/2 c. broccoli (frozen or fresh)
1/2 c. water
1 small onion or dried onions to equal 1 onion
garlic salt and pepper
1 can cream of mushroom soup
1/4 can water
1 c. dry penne pasta
grated Cheddar and Monterey Jack cheese to your liking

Put pasta on to boil, using package directions. While it is boiling, place broccoli and onion in water in a large skillet.

Just as the broccoli begins to bubble, push it to the side and add chicken. Season the meat. Cook 12 to 15 minutes, turning until juices runs clear. Stir broccoli and chicken together. Pasta should be done by now; drain.

Add soup and water to chicken and broccoli. Stir until smooth and bubbly. Add pasta; thoroughly mix. Remove from heat. Sprinkle on cheese. The heat from the mixture will melt cheese or turn it into a 9 x 13 pan and bake at 350° until cheese melts.