Chicken and Pasta Primavera

2 Comments

SERVES: 4

COOK TIME: 40 Min

When you see how simple this is to make, you're gonna be singing Italian love songs. Go ahead - nobody else can hear!

What You'll Need

1 pound rigatoni pasta
1 tablespoon vegetable oil
1 1/2 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
2 (10 ¾ ounce each) cans condensed cream of chicken soup
1 cup milk
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (16 ounce) package frozen broccoli, cauliflower, and carrot combination, thawed
1/4 cup grated Parmesan cheese

What to Do

In a 6-quart soup pot, cook pasta according to package directions; drain, rinse, drain again and set aside in colander.
In same pot, heat oil over medium-high heat and brown chicken 4 to 5 minutes. Add remaining ingredients except Parmesan cheese and pasta; mix well.
Cook 6 to 7 minutes, or until thoroughly heated, stirring occasionally. Return pasta to the pot and cook 4 to 5 minutes, or until heated through. Sprinkle with Parmesan cheese and serve.

Notes

Use your choice of frozen or fresh-cooked vegetables.

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kgswartz 4145899

Oct 04, 2012

The recipe was easy ro prepare and turned out perfectly. it reminded me of chicken por pie without the crust. I did not understand what is meant by a pound of pasta but I ended up using 5-6 cups of dry pasta and it turned out well. one family member suggested making the recipe with penne noodles which would make the dish a bit lighter. The other family thoughr it would be bettwr as a side dish. i also did not sprinkle the parmesan on top, but set the container on the dinner table. I would like to make thisnagain without using basil . If you are a lover of chicken pot pie, I would suggest keeping the basil. Since there are no reviews for this recipe, I would really love to hear what others think of it.

Linda McG

Nov 25, 2012

Usually you buy pasta in a package that is one pound, and that is what they meant in the recipe. Some packages are only 12 ounces though so read the label. I do not care for basil that much, so I left it out of mine too, and it tasted much better. I used a pinch of marjoram in place of the basil, which enhances the flavor of the poultry.