One Pot Chicken Penne Parmesan Food

PARMESAN CHICKEN PENNE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
• Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.

ONE-POT CHICKEN & PENNE PARMESAN

Steps:

• Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink.
• Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat.
• Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute.
• While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl.
• When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.

CHICKEN AND PENNE PARMESAN

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.