Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.
cost per recipe: $3.80
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
teaspoon dried basil leaves, crushed
cups frozen California vegetable blend (broccoli, cauliflower, carrots)
cups uncooked rotini (spiral) pasta
tablespoons grated Parmesan cheese(optional)
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Stir the soup, water, basil and vegetables in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes, stirring often.
Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender, stirring often. Sprinkle with the cheese, if desired.