Step 1

Bring a large pot of salted water to boil, add the penne pasta and cook according to package directions. Drain and set aside.

Step 2

Add the butter to a large skillet over medium high heat.

Step 3

Once the butter has melted, add the onions, bell peppers and mushrooms, saute 5-6 minutes.

Step 4

Add the sour cream, beef broth and french onion dip mix to the sautéed veggies, stir everything together and simmer for 2-3 minutes.

Step 5

Add the shredded chicken and cooked penne pasta to the creamy veggie sauce, stir to combine and serve immediately.

Step 6

Top with shredded gruyere cheese.