This simple skillet dish is perfect for weeknight meals, but it's so tasty, you'll want to serve it on weekends too!
cost per recipe: $11.43
The price is determined by the national average.
tablespoon olive oil
pounds skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
tablespoons Parmesan cheese
teaspoon garlic powder
cups fresh or thawed frozen broccoli florets
cups cooked mafalda pasta or rotini (spiral), drained
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.