One-Pot Pasta with Chicken, Lemon & Arugula
No one loves a one-pot recipe more than the cook! Our recipe for Chicken, Lemon & Arugula is easy to pull together and cooks in just 35 minutes, making it perfect for any night of the week. And with just one pot, clean up is a breeze.
Ingredients
2 tablespoons olive oil
1.25 pounds boneless, skinless chicken breast, thinly sliced
8 ounces baby portobello mushrooms, sliced
1 medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)
3 cloves garlic, chopped
0.5 cup dry white wine
8 ounces uncooked farfalle (bow tie) pasta (about 2 cups)
1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
3 cups arugula or 1-inch pieces cooked asparagus
1 teaspoon finely grated lemon zest (optional)
1 tablespoon grated Parmesan cheese (optional)
1.25 pounds boneless, skinless chicken breast, thinly sliced
8 ounces baby portobello mushrooms, sliced
1 medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)
3 cloves garlic, chopped
0.5 cup dry white wine
8 ounces uncooked farfalle (bow tie) pasta (about 2 cups)
1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
3 cups arugula or 1-inch pieces cooked asparagus
1 teaspoon finely grated lemon zest (optional)
1 tablespoon grated Parmesan cheese (optional)
Instructions
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken as desired. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.
Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.
Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is tender and the sauce is thickened, stirring occasionally.
Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese, if desired. Toss just before serving and serve hot.
Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.
Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is tender and the sauce is thickened, stirring occasionally.
Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese, if desired. Toss just before serving and serve hot.
One-Pot Pasta with Chicken, Lemon & Arugula
No one loves a one-pot recipe more than the cook! Our recipe for Chicken, Lemon & Arugula is easy to pull together and cooks in just 35 minutes, making it perfect for any night of the w...
Directions
Print
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken as desired. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is tender and the sauce is thickened, stirring occasionally.Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese, if desired. Toss just before serving and serve hot.
Ingredients
2 tablespoons olive oil1.25 pounds boneless, skinless chicken breast, thinly sliced8 ounces baby portobello mushrooms, sliced1 medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)3 cloves garlic, chopped0.5 cup dry white wine8 ounces uncooked farfalle (bow tie) pasta (about 2 cups)1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup3 cups arugula or 1-inch pieces cooked asparagus1 teaspoon finely grated lemon zest (optional)1 tablespoon grated Parmesan cheese (optional)
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