Chicken and Pasta Primavera
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When you see how simple this is to make, you're gonna be singing Italian love songs. Go ahead - nobody else can hear!
What You'll Need:
- 1 pound rigatoni pasta
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
- 2 (10 ¾ ounce each) cans condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 ounce) package frozen broccoli, cauliflower, and carrot combination, thawed
- 1/4 cup grated Parmesan cheese
What To Do:
In a 6-quart soup pot, cook pasta according to package directions; drain, rinse, drain again and set aside in colander.
In same pot, heat oil over medium-high heat and brown chicken 4 to 5 minutes. Add remaining ingredients except Parmesan cheese and pasta; mix well.
Cook 6 to 7 minutes, or until thoroughly heated, stirring occasionally. Return pasta to the pot and cook 4 to 5 minutes, or until heated through. Sprinkle with Parmesan cheese and serve.
Use your choice of frozen or fresh-cooked vegetables.
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