Recipe by Campbell's Kitchen
"Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite."
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uncooked corkscrew-shaped pasta or tube-shaped pasta
broccoli flowerets, cut in 1 inch pieces
green or red pepper, chopped
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
Pace® Thick & Chunky Salsa OR Pace® Picante Sauce
1 1/2 cups
cubed cooked chicken
Grated Parmesan cheese
Very good! Would rate a 4 1/2 if I could. Used Mini Fusilli pasta, which when I put the water on to boil, I added broccoli and diced red pepper to the water, and when the water boiled, I put in the pasta and only cooked for 4 min. Drained and then placed in a lightly greased 9x13 pan. I put the cooked cubed chicken on top, then the soup mix on top of that, then covered with the parmesan cheese and baked 325 for 45 min as the other reviewer did. It was Great! If you want a lil kick - put some red pepper in the soup mix and if you want it soupier, don't use 3 full cups of pasta. If you want more veggies - I added some fiesta corn and black beans to the soup mix also. Nice recipe to play with! Thanks!
This was pretty good. Hubby really liked it. What I liked is that it is truely an easy to make, healthy, one pot recipe. I added 2 cubed bnls/skls chicken breasts in when I added the vegetables to the boiling pasta because I did not have cooked chicken. Also used wheat corkscrew pasta and frozed broccoli florets. Didn't double the sauce as others had done. I felt like it had just the right amount. Not sure if I will make again???
Loved this. Also added canned corn, cooked black beans, and cumin after I had cooked up the cubed chicken. Layered pasta on the bottom, chicken & veggies on top, poured cream mixture on top & combined ... sprinkled lots of parm cheese and put into oven for about 45min ... my picky kids loved it.
This was good! I didn't change the ingredients, but I did change the way I cooked it. I used boneless chicken breasts that I cubed and then browned, and added the green pepper after the chicken was almost done so it didn't get overcooked. I then added the soup, milk and salsa and simmered while the pasta cooked (and I used penne because that's what I had on hand, and a little less than what the recipe called for because I like it a little saucier). I also used frozen chopped broccoli, and added that to the chicken mixture just to heat through. Added the cooked and drained pasta to the chicken, and it was done. Yum!
Very good! Loved the added veggies (kids thought there were a lot but they ate them). Husband and I thought it needed a bit more flavor. May try Rotel instead of salsa next time.
very good. my husband is a pasta salad fan and he liked this. :)
Great, easy starting point for a yummy dinner. I used penne pasta, hardly any cheese, and I baked it as others did.
really nice, I did what others did and only boiled the pasta and veg for 4 mins then drained. I cooked the diced chicken with a diced onion and 3 garlic cloves minced. Then mixed the pasta veg, chicken and sauce together, sprinkled cheese on top and baked in the oven until it was cooked through... @35 mins, the only thing I would change would be to mix in some cheese before baking and not just have it on top...
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken and Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 96
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