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Creamy Chicken, Pasta & Veggie Skillet Recipe

5 / 5 (1 review) 2 Comments

Mar 3, 2013 The links in the post below may be affiliate links. Read the full disclosure

I love this recipe because it’s super easy to make a double batch! This last week I made it for my own family AND a family I was taking a meal into, all in less than an hour!

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Creamy Chicken, Pasta & Veggie Skillet Recipe

5 / 5 (1 review)

Prep Time: 15 min | Cook Time: 20-25 min

Yield: 1 casserole | Serves: 4

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Ingredients

1 pound boneless, skinless chicken breast, cut into bite sized pieces
1 (14.5 oz) can petite diced tomatoes, undrained
1 medium onion, chopped
8 oz. dry Penne, Rotini, or Rigatoni Pasta (I like Ronzoni Garden Delight Rotini)
1 cup frozen green peas, unthawed
1 (10 3/4 oz) can Cream of Mushroom Soup
Grated Parmesan cheese as topping (optional)

Instructions

1. Cook pasta according to box instructions. Meanwhile, cook the onions and chicken in a non-stick skillet over med-high heat for 5 minutes or until there is no more pink in the centers.
2. Stir in the un-drained tomatoes and soup. Cook for 5 minutes or until heated all the way through. Stir occasionally. Add in the peas and mix well.
3. Drain the pasta and place in a large serving bowl. Add tomato mixture and toss to thoroughly coat. Top with Parmesan cheese.
Serve warm.

Ingredients: Pasta

Comments & Reviews

Caitlin

March 3, 2013 at 12:26 pm

Reply Reply

Wow sounds like a delicious recipe. It has a little bit of everything. Can’t wait to try. Thanks!
Jentry Nielsen

March 4, 2013 at 2:18 pm

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This does sound so delicious, and fairly cheap to make! I will have to be trying this one out too, along with that chicken divan! Thanks for sharing all these yummy recipes! 🙂