No one loves a one-pot recipe more than the cook! Our recipe for Chicken, Lemon & Arugula is easy to pull together and cooks in just 35 minutes, making it perfect for any night of the week. And with just one pot, clean up is a breeze.
cost per recipe: $14.53
The price is determined by the national average.
tablespoons olive oil
pounds boneless, skinless chicken breast, thinly sliced
ounces baby portobello mushrooms, sliced
medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)
cloves garlic, chopped
cup dry white wine
ounces uncooked farfalle (bow tie) pasta (about 2 cups)
carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup
cups arugula or 1-inch pieces cooked asparagus
teaspoon finely grated lemon zest (optional)
tablespoon grated Parmesan cheese (optional)
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken as desired. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.
Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.
Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is tender and the sauce is thickened, stirring occasionally.
Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese, if desired. Toss just before serving and serve hot.