Chicken and Pasta
Adrienne Verbich
ingredients
- 4 halves of boneless, skinless chicken breasts
- 1 can Campbell’s cream of chicken soup (or mushroom)
- Half a small onion chopped fine (optional)
- 1 small stalk of celery chopped fine
- 1 cup chicken stock
- 2 tablespoons butter
- 1/2 teaspoon dry thyme leaves
- 1 package penne, orrichiette, or any pasta (don’t recommend spaghetti)
- Pam cooking spray (or similar)
directions
- 1
1-Heat large frying pan , and spray with cooking oil
- 2
2-Brown chicken breasts and remove to plate
- 3
3-In the frying pan melt butter and stir in onion and celery
- 4
4-Combine soup and stock and add to pan
- 5
5-Bring to just a boil and simmer 5 minutes
- 6
6-Cook pasta in large pot, drain (cook pasta until firm only)
- 7
7-Cut chicken into pieces and add to soup mixture
- 8
8-Combine pasta and mixture (in frying pan or pot) and stir and cook 5 minutes
- 9
9-Season with salt and pepper and half teaspoon thyme leaves
- 10
10-Taste and let sit for 5 minutes before serving.
- 11
11-Enjoy!
- 12
Salad on the side and some bread and it’s a meal. Will keep in fridge for few days or freeze into serving portions.
Source: Mary Tartaro
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