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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 323.0
  • Total Fat: 4.7 g
  • Cholesterol: 91.1 mg
  • Sodium: 1,087.7 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 26.1 g

View full nutritional breakdown of Jenn's Italian Chicken Pasta calories by ingredient
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Jenn's Italian Chicken Pasta

Submitted by: TTFN-JENN
Jenn's Italian Chicken Pasta

Introduction

It's spicy, it's sweet, it's REALLY GOOD! Rob had seconds and it was all stuff that I found in the pantry! It's spicy, it's sweet, it's REALLY GOOD! Rob had seconds and it was all stuff that I found in the pantry!
Number of Servings: 6

Ingredients

    • 4 packets Perdue Perfect Portionals Italian Style Boneless, Skinless Chicken Breasts
    • 1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup (98% fat free)
    • 1 can (10 3/4 oz) water - soup can
    • 1 can (14 1/2 oz) Hunt's Tomatoes Diced, undrained
    • 1 can (15 1/4 oz) Green Giant 50% Less Sodium Whole Kernel Sweet Corn, drained
    • 1/2 pound (1/2 package) Mueller's Hearty Egg Noodles, extra wide
    • 1 tbsp garlic powder
    • 1/2 tbsp black pepper
    • 1/2 tbsp onion powder
    • 1/2 tsp crushed leaf oregano
    • 1/2 tsp crushed celery flakes
    • 1/4 tsp parsley flakes
    • 1/4 tsp paprika
    • 1 dash ground mustard

Directions

  1. One packet at a time, cube chicken into bite size. Place in skillet and repeat with all 4 packets.
  2. Heat skillet to medium and continually mix chicken to prevent from sticking to pan. Butter or substatute could be used. Cook chicken until browned.
  3. In bowl add soup and 1 can water. Drain tomatoes into soup and blend until smooth. When chicken has browned add to skillet.
  4. Blend soup mix with any residue from the skillet, color should darken slightly. Bring to low boil.
  5. Add all dry ingredients (I mixed them in a seperate bowl first) to skillet and blend thoroughly.
  6. Add tomatoes and drained corn to skillet and mix before adding noodles. Mix everything together and avoid clumping.
  7. Heat skillet to boil and cover. Let simmer for 20 minutes stirring every few minutes.
Serving size is a little more than 1 heaping cup.

Number of Servings: 6

Recipe submitted by SparkPeople user TTFN-JENN.






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