Quick Chicken Pasta

• 2 cups rotini pasta
• ¼ cups finely chopped onion
• 1/2 teaspoon minced garlic 
• 1 Tablespoon olive oil
• 1 can cooked chicken
• 1 can cream of mushroom soup (or cream of chicken)
• 1 cup shredded cheddar cheese
• 1 cup chicken broth or water + chicken bouillon 
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• 1 cup frozen broccoli pieces or peas (optional)
• Salt And Pepper, to taste

Boil the rotini in water with a dash of salt until cooked through. Drain. 

In a large frying pan, saute olive oil, garlic, and onion on medium-low heat until onion is tender. 

Add cream of mushroom soup and chicken broth and stir together to blend well. When everything is smooth and mixed well, add canned chicken and cooked pasta. Season with cayenne pepper and salt and pepper. 

Let everything heat together for about 10 minutes, stirring frequently and add a little milk if the sauce dries out too much. Top with cheese and serve immediately.