Rosemary Chicken & Mushroom Pasta
This saucy and savory chicken dish cooks in the skillet to make a satisfying and flavorful topping for spaghetti...and it's ready in just 35 minutes!
serves
6
people
Ingredients
cost per recipe: $21.89
The price is determined by the national average.
-
2
tablespoons olive oil or vegetable oil
-
1 1/2
pounds skinless, boneless chicken breast halves, cut into strips
-
12
ounces sliced mushrooms (about 4 cups)
-
1
tablespoon minced garlic
-
1
tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
-
1
can (14 1/2 ounces) Campbell’s® Chicken Gravy
-
1
pound cooked linguine ,or spaghetti cooked according to package directions (about 8 cups)
-
6
tablespoons shredded Parmesan cheese
How to Make It
Step 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and mushrooms in 2 batches and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Step 2
Reduce the heat to low. Stir the garlic and rosemary in the skillet and cook for 1 minute. Stir the gravy in the skillet and heat to a boil.
Step 3
Return the chicken and mushrooms to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Place the linguine in a large serving bowl. Pour the chicken mixture over the linguine and toss to coat. Serve with the cheese, if desired.
Recipe Tips
- Easy Substitution: For a rustic twist, try whole wheat pasta in this recipe.
