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One-Pot Pasta with Chicken, Lemon & Arugula

One-Pot Pasta with Chicken, Lemon & Arugula

5 1

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.

serves 4 people


cost per recipe: $14.53

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1 1/4

    pounds boneless, skinless chicken breast, thinly sliced

  • 8

    ounces baby portobello mushrooms, sliced

  • 1

    medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)

  • 3

    cloves garlic, chopped

  • 1/2

    cup dry white wine

  • 8

    ounces uncooked farfalle (bow tie) pasta (about 2 cups)

  • 1

    carton (32 ounces) Swanson® Natural Goodness® Chicken Broth

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

  • 3

    cups arugula or 1-inch pieces cooked asparagus

  • 1

    teaspoon finely grated lemon zest (optional)

  • 1

    tablespoon grated Parmesan cheese (optional)

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Tips

  • Easy Substitution Tip: You can substitute 2 cups broccoli florets for the squash and spinach for the arugula, if you like.  If using broccoli, add during the last 10 minutes of the cook time.

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Made With
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

Campbell's® Condensed Cream of Cremini & Shiitake Mushroom Soup

Buy Now

Ratings & Reviews

  • Retta s.

    January 31, 2019

    Flavorful and Light

    My family enjoyed this dish. Very tasty and super easy to make. I omitted the dry white wine. I used asparagus instead of the arugula. Enjoy!

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