Campbells Creamy Mushroom Chicken Food

CHICKEN & MUSHROOM PASTA

Chicken & Mushroom Pasta image

The pasta cooks right in the skillet along with the chicken, mushrooms and the simmering creamy sauce, saving you time and clean-up!

Yield 4

Number Of Ingredients 11

Ingredients

1 lb 454 g boneless, skinless chicken breast, sliced
1/2 tbsp 8 mL dried Italian seasoning
2 tbsp 30 mL olive oil
3 cups 750 mL sliced cremini or button mushrooms
4 cloves garlic, minced
1 can CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
1 3/4 cups 435 mL water
1 cup 250 mL 2% milk
3 cups 750 mL uncooked penne pasta
4 tsp 20 mL lemon juice
1/4 cup 60 mL grated Parmesan cheese

Steps:

Sprinkle the chicken with Italian seasoning and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes or until browned.
Add the mushrooms and garlic. Cook and stir for 3 minutes or until the mushrooms are slightly softened.
Stir in the soup, water and milk; heat to a boil. Stir in the pasta and lemon juice. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
Stir in the Parmesan cheese. Cook and stir for 1 to 3 minutes or until the pasta has reached the desired tenderness. Season to taste and sprinkle with extra Parmesan if desired.

Nutrition Facts :

CAMPBELL'S CREAMY MUSHROOM CHICKEN

Campbell's Creamy Mushroom Chicken image

I found this in a magazine and it is one of my son's favourites. Quick to prepare. (I had to estimate the amount of noodles.)

Provided by mums the word

Categories Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter (divided)
3 -4 boneless skinless chicken breasts, cut in bite size pieces
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 1/2 cups sliced mushrooms
1 small onion, diced
1 garlic clove, minced
1 (10 ounce) can condensed mushroom soup (can use reduced fat)
1/2 cup milk
4 cups hot cooked egg noodles

Steps:

In large skillet, melt 1 tbsp butter and brown the chicken pieces.
Season to taste with garlic salt and paprika. Remove from pan and keep warm.
Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
Add soup, milk and pepper. Bring to a boil.
Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
Serve over egg noodles.

Nutrition Facts : Calories 468.4, Fat 16.8, SaturatedFat 6.5, Cholesterol 122.6, Sodium 676.4, Carbohydrate 49.6, Fiber 2.6, Sugar 3, Protein 29.4

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