CHICKEN AND VEGETABLE ROTINI
Nicole
ingredients
- 1 tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts, cut in chunks
- 1 can condensed Cream of Celery Soup
- 2 1/4 cups of water
- 2 cups fresh (cut-up) or frozen vegetable mixture
- 1/2 tsp dried basil leaves
- 2 cups uncooked rotini pasta
directions
- 1
Heat oil at medium-high in large skillet. Add chicken and stir fry until cooked through.
- 2
Stir in mixture of soup, water, vegetables and basil; heat to a boil, stirring often.
- 3
Stir in pasta. Cook at medium-low heat, until pasta is tender, stirring often.
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