Parmesan Chicken Penne




Ingredients
  • 2 tbsp olive oil
  • 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 3 cups CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
  • 3 cups uncooked penne pasta
  • 2 cups frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped or torn


Directions
  1. Heat oil in a large saucepan over medium-high heat.  Add chicken and cook for 5 minutes, stirring occasionally, until browned.  Add garlic; cook and stir for 30 seconds.
  2. Stir in the soup and broth; mix well.  Stir in the penne and bring to boil.  Reduce heat to medium.  Cook, uncovered, stirring occasionally, for 15 minutes. 
  3. Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through.  Sprinkle with cheese and basil.

Recipe tips
  • Serve with a tossed green salad or Caesar salad.
  • Save time by using pre-minced garlic, available in jars or squeeze tubes, often in your produce aisle.
  • Make this into One Pot Chicken Parmesan Peppercorn Pasta by mixing in 1 tsp (5 mL) coarsely cracked black pepper before you sprinkle with the cheese and basil.


Base Recipe adapted from this SITE

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