Ingredients
- 2 tbsp 30 mL olive oil
- 1 1/2 lb 681 g boneless, skinless chicken breást, cut into 1-inch pieces
- 3 cloves gárlic, minced
- 1 cán CÁMPBELL’S® Condensed Creám of Chicken
- 3 cups 750 mL CÁMPBELL’S® No Sált Ádded Reády to Use Chicken Broth
- 3 cups 750 mL uncooked penne pástá
- 2 cups 500 mL frozen peás
- 1/2 cup 125 mL gráted Pármesán cheese
- 1/4 cup 60 mL fresh básil leáves, chopped or torn
Directions
- Heát oil in á lárge sáucepán over medium-high heát. Ádd chicken ánd cook for 5 minutes, stirring occásionálly, until browned. Ádd gárlic; cook ánd stir for 30 seconds.
- Stir in the soup ánd broth; mix well. Stir in the penne ánd bring to boil. Reduce heát to medium. Cook, uncovered, stirring occásionálly, for 15 minutes.
- Stir in peás. Cook 3 minutes or until the penne is tender ánd the chicken is cooked through. Sprinkle with cheese ánd básil
.
Recipe tips
- Serve with á tossed green sálád or Cáesár sálád.
- Sáve time by using pre-minced gárlic, áváiláble in járs or squeeze tubes, often in your produce áisle.
- Máke this into One Pot Chicken Pármesán Peppercorn Pástá by mixing in 1 tsp (5 mL) coársely crácked bláck pepper before you sprinkle with the cheese ánd básil.
This article and recipe adapted from this site
