Chicken And Mushroom Pasta Casserole

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Men's Health


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1/2 pound boneless, skinless chicken breasts

1 large portobello mushroom cap, cut in strips

1 onion, halved and sliced

8 ounces small rigatoni pasta, cooked and drained

2 cans (10 ounces each) low-fat, reduced-sodium condensed cream of mushroom soup

2 cups water

2 roasted red peppers, coarsely chopped

1/4 cup chopped parsley

1/4 teaspoon salt

1/3 cup (1 1/2 ounces) grated Parmesan cheese

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