Creamy Italiano Chicken and Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy stove top supper dish. I use Half the Fat soup for this. Ingredients:
2 cups rotini pasta (or other bite-size pasta) |
1 tablespoon oil |
1 lb boneless skinless chicken breast, cut in strips |
1 medium onion, chopped |
1 (10 ounce) can cream of mushroom soup |
1/2 cup milk |
1 teaspoon dried oregano leaves |
3 cups mixed vegetables, cooked or frozen |
2 cups shredded cheese, any variety |
Directions:
1. Cook rotini according to package directions, without salt.
2. Drain; set aside Heat oil at medium-high in a large skillet.
3. Add chicken and stir fry until browned on all sides.
4. Set chicken aside.
5. Add onion to skillet and stir fry until tender.
6. Stir in mixture of soup, milk and oregano.
7. Add vegetables; heat to a boil, stirring often.
8. Return chicken to skillet; reduce heat to low.
9. Simmer (covered) until chicken is cooked through- about 5 minutes, stirring ocasionally.
10. Stir in pasta and cheese, heat through.
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