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Asparagus Chicken Pasta

Asparagus Chicken Pasta

4.2
(5)

What to do with that leftover chicken?  Make this tasty dish that uses canned asparagus and cream of mushroom soup to transform the chicken into a new and exciting dish.

serves 4 people

Ingredients

cost per recipe: $8.37

The price is determined by the national average.

  • 2

    cans (12 ounces each ) asparagusspears, drained

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 2

    cups diced boneless, skinless chicken breasts, cooked

  • 1/2

    cup reduced fat (2%) milk

  • 6

    ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)

view nutrition info

How to Make It

Reserve half the asparagus spears. Chop the remaining asparagus spears.
Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally. Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.
Step 1

Reserve half the asparagus spears. Chop the remaining asparagus spears.

Step 2

Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Step 3

Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.

Step 4

Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.

Recipe Tips

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Easy Substitution: You may also use 14 fresh asparagus spears, cooked and drained, for the canned asparagus.
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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(5)
  • vw a.

    June 5, 2014

    There are some things I would change: used fresh ingredients.

    I made my own white mushroom sauce instead of using canned soup to keep the salt level down. Also used fresh asparagus since it is in season. This is a quick way to serve a 'one pot meal' which is tasty when you add fresh herbs.

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  • Ishy

    January 11, 2014

    Starter Recipe

    I enjoy recipes such as this. I think recipes like this are made to make it the way you like. This round I added lots of garlic, salt and pepper, thyme, basil and oregano. I also used some leftover salmon instead of chicken. At the end I added so grated frozen lemon zest. Always a great way to may everything pop. Make it your own and what you have in your refrigerator and pantry.

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  • cweatherly

    October 2, 2007

    Asparagus Chicken Pasta

    Did not like it. No distinct flavor. Canned Asparagus was mushy. I would use fresh veggies.

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    (0) (0)
  • Nancy G.

    January 10, 2007

    Asparagus Chicken Pasta

    My wife and I enjoyed this recipe very much.

    Was this helpful?

    (0) (0)
  • MARCHANTDL

    December 23, 2005

    Asparagus Chicken Pasta

    Everyone loved it! Thank you!

    Was this helpful?

    (0) (0)

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