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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Last night, I went into the kitchen to throw together some sort of pasta salad for dinner. This is what I came up with but it is really more a hot chicken dish than a pasta salad, so I called it Hot Chicken Pasta . DH and all 5 kids loved it-I hope you enjoy it too! Ingredients:
1 (16 ounce) box tri-color spiral pasta, cooked and drained |
2 -3 lbs boneless skinless chicken breasts, cut into bite sized pieces |
1 (2/3 ounce) package italian salad dressing mix |
onion powder (to taste) |
salt (to taste) |
1 (6 1/2 ounce) can mushrooms, drained |
1 (14 1/2 ounce) can diced tomatoes, drained and rinsed |
1 (8 ounce) package cream cheese, cut into pieces |
1 (10 3/4 ounce) can cream of chicken soup (or mushroom) |
8 ounces cheddar cheese, shredded |
1 (14 1/2 ounce) can green beans |
Directions:
1. Sprinkle chicken pieces with dressing mix, onion powder and salt. Brown in a skillet coated with cooking spray.
2. Add mushrooms and tomatoes and continue to cook until chicken is done.
3. When chicken is done, add cut up cream cheese, soup and shredded cheese. Stir until melted.
4. Lightly add green beans and heat through.
5. Pour mixture into pasta and stir to coat.
6. Serve hot.
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