Cooking Together

Jan 19

Easy Chicken and Pasta

1 tbsp oil

1 lb. of boneless, skinless chicken breasts, cut into chunks

1-10oz can of cream of mushroom soup or cream of chicken soup

2 ¼ to 2 ½ cups of water

2 cups (more if you like) fresh or frozen vegetable mixture

When I tested the recipe, I used fresh; broccoli, cauliflower, onion and carrots sliced very thin. But use whatever veggies you like.

½ tsp or more dried basil

1 tsp minced garlic, or ½ tsp garlic powder, optional

2 cups uncooked bow tie pasta or elbow pasta or penne, gluten free

Pasta can be used as well.

Heat oil at medium-high in a large skillet. Add chicken and stir fry until cooked through; set aside.

Combine: soup, water vegetables and basil in skillet. Heat to a boil, stirring often.

Stir in pasta. Cook at medium heat for 10 minutes, stirring often.

Add chicken. Cook at low heat 5 minutes or until pasta is tender, stirring often. This is where you may need to add more water.

Add salt and pepper to taste.

Serve and sprinkle with grated Parmesan cheese if you like.

Recipe is from Campbell’s Dinner’s on in 30 minutes or less booklet.

1 lb. of boneless, skinless chicken breasts, approximately 2 chicken breasts

1 can of cream soup

2 cups of fresh or frozen veggies

2 cups, ½ lb. of pasta of choice.

garlic clove or garlic powder

basil

oil

Laughter!!!!