I love quick and easy meals. Pasta is a staple in our house, but we don’t always want spaghetti sauce every time we have pasta, and that is how this recipe was born. I looked in my fridge, freezer and pantry, and scooped out the goods. I saw that I had a box of fettuccine pasta, some chicken breast, frozen broccoli, cream cheese and cream of chicken soup in the pantry, and I knew that if I added some spices to the chicken, I could really have a knock-out dish that everyone would love – even my picky eaters at school! Everything cooks in about 20-30 minutes, and the leftovers heat up great the next day for lunches!
1 lb pasta of your choice, we used fettuccine
1 lb boneless, skinless chicken breast, cubed
2 tsp each; salt, garlic powder, black pepper and parsley
1, 10 oz can cream of chicken soup
1/2 cup chicken stock
1/2 cup cream cheese
1/4 cup grated parmesan cheese
1 lb frozen broccoli florets
parmesan cheese, to top
Cook pasta according to package directions, drain and set aside.
Meanwhile, while pasta is cooking, sautee chicken breast in 2 tbsp olive oil, and season with salt, pepper, garlic powder and parsley. Cook for 5-8 minutes, until the chicken is no longer pink, and is starting to brown.
Add frozen broccoli florets to chicken, and stir to combine. Cook for another 5-8 minutes, until the broccoli starts to soften, and chicken is cooked through.
Add cream of chicken soup, chicken stock, parmesan cheese and cream cheese to broccoli and chicken and stir to combine. Reduce heat, and let simmer 5 minutes.
Add cooked and drained pasta to chicken and broccoli mixture, and using tongs, toss to combine. Cook for an additional minute, to allow the pasta to absorb some of the sauce.
Serve immediately with freshly grated parmesan cheese, if desired.
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