3 c. (8 oz.) rotini noodles, cooked
2 tbsp. butter
1/2 c. onion, finely chopped
1 chicken bouillon cube
1 c. hot water or milk
1 (10 3/4 oz.) can condensed cream of chicken or cream of mushroom soup
1/2 lb. (about 2 c.) chopped cooked chicken
1 tsp. dried parsley flakes
Dash ground black pepper
3/4 c. grated Parmesan cheese

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.

7 servings (1 cup each).