Instructions: Cook pasta according to package directions, omitting salt. Drain; set aside.

Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2-inch pieces; set aside.

Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf.

Whisk in soup and buttermilk until well-blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

Comments: Cozy up to a classic family favorite. Served piping hot, this hearty dish will warm the insides of all your family and friends. You will never guess that only 16% of its calories are from fat.

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