Cream Chicken, Veggies and Pasta
Cream Chicken, Veggies and Pasta
Cream Chicken, Veggies and Pasta
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2 Chicken Breasts, cubed
1 Can Cream of Mushroom Soup
1/2 lb Pasts - Tubes or Curlies
1 bag frozen, mixed vegetables
1 Tbsp. Olive Oil
salt
pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
Begin by bringing a full gallon of salted water to a boil. Add pasta and cook till al dente.
While pasta is cooking, heat Olive Oil in a medium skillet over medium hi heat. Sauté chicken with salt and pepper till browned, but not cooked through. Add the frozen veggies and keep heat on high till veggies are thawed and hot, and chicken is cooked through.
Drain pasta when cooked, and return to the pot. Add the cooked veggies and chicken to pasta in the pot. Add the soup, more fresh cracked black pepper, oregano and basil. Turn the heat on to medium low. Depending on the soup and pasta, you may need to add some milk or chicken stock to thin the dish.
Top as you will. Parmesan cheese, breadcrumbs, or even some fresh herbs.
Substitute your favorite blend of veggies or meats, or even soups. It's a method, not a recipe.