My family loves pasta, and this dish is no exception. Lauren wasn't excited about eating the "trees", but I'm not giving up on getting her to eat the good stuff.
I created my own cream of mushroom soup for this dish, but you can certainly use a premade carton or condensed soup version.
8 oz. penne pasta
3 cups fresh or frozen broccoli florets
1 lb. skinless, boneless chicken breasts, cut into 1-1/2" pieces
1 Tbsp. olive oil
2 cloves garlic, minced
18 oz. cream of mushroom soup
1/4 tsp. pepper
grated Parmesan cheese (optional)
Prepare pasta according to package directions in 3 qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat oil in 10" skillet over medium-high heat. Add chicken & cook until well browned, stirring often. Reduce heat to medium and add garlic. Cook 1 minute, stirring often.
Add sauce, pepper, pasta and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Served with cheese if desired.
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