Easy creamy chicken veggie pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon vegetable oil4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)2 1/4 cups water1/2 teaspoon dried basil leaves, crushed2 cups frozen vegetable combination (broccoli, cauliflower, carrots)2 cups uncooked pasta (rotini or penne)Grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Stir the soup, water, basil and vegetables in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes, stirring often.
Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender, stirring often. Sprinkle with the cheese.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ASH614.
Stir the soup, water, basil and vegetables in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes, stirring often.
Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender, stirring often. Sprinkle with the cheese.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ASH614.
Nutritional Info Amount Per Serving
- Calories: 341.6
- Total Fat: 8.9 g
- Cholesterol: 87.0 mg
- Sodium: 1,256.2 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 3.1 g
- Protein: 28.6 g
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