Easy Chicken and Pasta
Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.
Ingredients
1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2.25 cups water
0.5 teaspoon dried basil leaves, crushed
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
2 cups uncooked rotini (spiral) pasta
2 tablespoons grated Parmesan cheese(optional)
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2.25 cups water
0.5 teaspoon dried basil leaves, crushed
2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
2 cups uncooked rotini (spiral) pasta
2 tablespoons grated Parmesan cheese(optional)
Instructions
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, if desired.
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, if desired.
Easy Chicken and Pasta
Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.
Directions
Print
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, if desired.
Ingredients
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2.25 cups water0.5 teaspoon dried basil leaves, crushed2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)2 cups uncooked rotini (spiral) pasta2 tablespoons grated Parmesan cheese(optional)
Chicken with Wild Mushroom Cream Sa...
This versatile skillet dish lets your el...
Make-Ahead Pizza Meatloaves
Prego sauce makes the mini meatloaves extr...
Breakfast Burritos
Quick-cooking, and oh so tasty, these brea...
Garden Vegetable Stuffing
Using chicken broth instead of water guara...