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Chicken and Pasta Primavera

(1 Votes)
SERVES
4
COOK TIME
40 Min
READY IN
40 Min

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:
  1. In a 6-quart soup pot, cook pasta according to package directions; drain, rinse, drain again and set aside in colander.
     
  2. 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.
     
  3. 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.
     
Notes

Use your choice of frozen or fresh-cooked vegetables.

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