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Chicken, Lemon & Arugula Pasta

An image of prepared Chicken, Lemon & Arugula Pasta made with chicken, baby portobello mushrooms, yellow squash, garlic, white wine, farfalle, Swanson® Natural Goodness® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, arugula, lemon and Parmesan cheese.
  • prep time: 15 min
  • total time: 50 min
  • serves: 4 people
  • calories: 577 1 serving

Craving a light-yet-filling recipe but want to avoid the cleanup? Say hello to our Chicken, Lemon & Arugula Pasta - the one-pot wonder that transports you to a culinary escape in a mere 50 minutes. This dish not only promises a delicious medley of flavors but also keeps your kitchen tidy. Ready to indulge in a dish that looks as good as it tastes? Let's get cooking!

Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
  • 8 ounces baby portobello, cremini or baby bella mushrooms, sliced
  • 1 medium yellow squash or zucchini, 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, cavatappi, penne or fusilli (about 2 cups)
  • 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3 cups arugula or 1-inch pieces cooked asparagus
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 tablespoon grated Parmesan cheese (optional)

Instructions

  • Tips

    • Easy Substitution Tip: This recipe allows for flexibility with your choice of veggies. 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.

  • Step 1

    Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat.  Season the chicken with salt and pepper.  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 al dente 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 and a drizzle of olive oil, if desired.  Toss just before serving and serve hot with grated Parmesan on top if you so choose.

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Calories 577
Total Fat 16 g
Sat. Fat 3 g
Trans Fat 0 g
Cholesterol 92 mg
Sodium 1180 mg
Total Carb 53 g
Dietary Fiber 3 g
Sugar 4 g
Protein 47 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 19 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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