Creamy Chicken, Pasta & Veggie Skillet Recipe
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
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!
Print Pin Rate Serves: 4
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Ingredients
- 1 pound boneless skinless chicken breast, cut into bite sized pieces
- 14.5 ounce can petite diced tomatoes, undrained
- 1 medium onion chopped
- 8 ounce dry Penne Rotini, or Rigatoni Pasta (I like Ronzoni Garden Delight Rotini)
- 1 cup frozen green peas unthawed
- 10.75 ounce can Cream of Mushroom Soup
- Grated Parmesan cheese as topping optional
Instructions
- 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.
- 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.
- Drain the pasta and place in a large serving bowl. Add tomato mixture and toss to thoroughly coat. Top with Parmesan cheese.
- Serve warm.
Nutrition
Calories: 480kcal | Carbohydrates: 62g | Protein: 40g | Fat: 8g | Sodium: 738mg | Fiber: 6g | Sugar: 9g
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Wow sounds like a delicious recipe. It has a little bit of everything. Can’t wait to try. Thanks!
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! 🙂