Recipe by CYNDIE
"A tasty recipe that the kids like too! You can substitute shredded, boiled chicken for the canned chicken."
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1 (10.75 ounce) can
condensed cream of mushroom soup
grated Parmesan cheese
ground black pepper
carrots, sliced thin
1 1/2 cups
2 (5 ounce) cans
chicken chunks, drained
I sauted minced garlic, chopped onion, and chopped chicken breast in a pan. I boiled frozen veggies separately. I made sauce as stated and then added chicken, pasta, and veggies at the last minute. I put in a little more soup and milk than called for and it turned out great. I highly recommend this dish.
This recipe is good but it's not one I would serve with company. When cooking the soup with the carrots and broccoli, it took too long and I wonder if that is why the sauce was too thick. Once mixed with the pasta, it just didn't seem like there was enough or that something needed to be added (like double the sauce?). I will still try again, and despite these minor flaws, it was good.
This is my boyfriend's new fav recipe~!! Modifications: I used fresh cut up boneless/skinless chicken breast instead of cans of chicken chunks. I also added to the recipe the following: more milk (maybe 1 1/2 cups total), 1/2 cup condensed evaporated milk, 1/4 tsp. red pepper, a dash of hot salt, 1/2 diced onion and a big tbs of chopped garlic. I followed the directions of the recipe except for #3. Instead, I poured this sauce over the cut up fresh chicken breast I had in a pan and baked in oven approx. 45 min. or until chicken was done. I kept the pasta separate until serving, when I then put some warm pasta on each dinner plate before pouring sauce and chicken over the pasta. You won't believe how good it is!
This was delicious!!!I added some minced garlic and cooked it longer than 10 minutes until the vegetables were tender and it came out perfect.
After seeing the reviews, I simply added a bigger can of soup, fresh cooked chicken and some snow pea pods, cooked it a little longer. I will make this again...and again!
I didn't add the veggies because my fiance isn't a veggie kinda guy and I used cream of chicken instead of cream of mushroom. I also added more pepper because one of the bowties is tomato-based and he hates all things tomato-based. Pepper and some italian seasoning took the tomato taste away.
We didn't have all of the ingredients on hand, but changed some things and it was still pretty good. Not something I'd write home about, and probably not something I'd serve to guests, but it was more than sufficient for an easy, tasty, fast meal.
We cubed 1 large chicken breast (for 2 people), and seasoned it heavily with various spices such as garlic pepper, garlic salt, rotisserie chicken seasoning, onion powder, and 2 taps of cumin.
After the chicken was finished sautéing, we poured the soup mixture into the pan with the chicken, and added (actually accidentally) a ½ cup of Parmesan cheese. We also put a tablespoon of sour cream into the soup to give it more of a tang, and then peppered it with ground peppercorns. We then laid this mixture and pasta on top of fresh bits of spinach.
It is VERY salty, so I'd recommend lower sodium condensed soup, or not to salt any of the food during cooking.
Awesome and oh so easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pasta Primavera
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
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