Chicken and Pasta Primavera
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
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.
LATEST TV RECIPE & VIDEO
This Crowd-Pleasing Brisket doesn't require a ton of fuss. There's no seasoning rub or long hours in a smoker required. Plus, since it's made with our own easy throw-together sauce, you better believe the flavors are bold!This melt-in-your-mouth brisket recipe is the perfect meal for any holiday, get-together, or anytime you feel like treating yourself. It's so easy and so flavorful, the crowd will think you worked all day!