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
Fabulessly Frugal
Prep Time: 15 min | Cook Time: 20-25 min
Yield: 1 casserole | Serves: 4
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.
1 463.43 8.29 1.6 0.03 82.78 58.89 6.62 7.66 37.02 701.99
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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! 🙂