Cheddar Chicken and Penne

1 Tbs. butter
1 lb. boneless, skinless chicken, cut into 1" chunks
1/2 tsp. garlic powder
2 c. chicken broth
1/2 package (8 oz.) Penne
1 package (16 oz.) favorite frozen veggie blend (I like to use just broccoli)
2 c. shredded cheddar cheese

In 5 quart saucepan over medium heat, melt butter. Sprinkle chicken with garlic powder, cook in butter until no longer pink, about 5 minutes. Add broth, heat to boiling. Add uncooked pasta and veggies, stirring to coat pasta with liquid. Heat to boiling, reduce heat. Cover, simmer 10-12 minutes or until pasta is tender and most of the liquid is absorbed, stirring every two minutes. Remove from heat. Stir in cheese until melted. Enjoy!