4 Chicken Breasts (skinless, sautéed with lemon pepper & cut into chunks)
1 Onion (chopped)
1 Red Capsicum (diced)
2 stalks Celery (chopped)
½ cup Mushrooms (sliced)
3 sprigs Fresh Thymes (leaves)
1 clove Garlic (minced)
1 pkt Cream of Chicken Soup
2 cups Pasta Shells
2 tbsp Parmesian Cheese (grated)
1 tsp Paprika
2 tbsp Olive Oil
Salt and Pepper to taste

1. In a pan heat olive oil and sauté onion, capsicum, mushrooms and celery.
2. Add thyme leaves, garlic, salt, paprika and black pepper. Stir well for 2 minutes.
3. Add in cream of chicken soups and cheese.
4. Stir together until the cheese is melted.
5. Add in the chicken and stir together.
6. Lower the heat and cook till chicken is tender.
7. Boil the pasta and drain.
8. Add the pasta to the chicken mixture.
9. Stir to combine and heat throughly.
10. Serve hot.