One Pot Chicken Parmesan Peppercorn Pasta
No need to boil or drain the pasta in this dish. Just add cream of chicken soup and chicken broth to sautéed chicken, onion and garlic, stir in uncooked pasta and simmer away. The pasta is extra delicious from absorbing all of the fabulous flavors. Finish with Parmesan, pepper and a touch of fresh basil.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3 cups Swanson® Chicken Broth
8 ounces (about 2 2/3 cups) uncooked penne pasta
0.75 cup grated Parmesan cheese
1 teaspoon coarsely ground black pepper
0.25 cup fresh basil leaves cut into thin strips
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
3 cups Swanson® Chicken Broth
8 ounces (about 2 2/3 cups) uncooked penne pasta
0.75 cup grated Parmesan cheese
1 teaspoon coarsely ground black pepper
0.25 cup fresh basil leaves cut into thin strips
Instructions
Season the chicken. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook for 5 minutes. Add the onion and cook for 5 minutes or until tender-crisp, adding the garlic for the last 1 minute of the cooking time, stirring occasionally.
Stir in the soup and broth. Stir in the penne and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the penne is tender and the chicken is cooked through, stirring occasionally. Sprinkle with the cheese, black pepper and basil.
Stir in the soup and broth. Stir in the penne and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the penne is tender and the chicken is cooked through, stirring occasionally. Sprinkle with the cheese, black pepper and basil.
One Pot Chicken Parmesan Peppercorn Pasta
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No need to boil or drain the pasta in this dish. Just add cream of chicken soup and chicken broth to sautéed chicken, onion and garlic, stir in uncooked pasta and simmer away. The pasta is extra delicious from absorbing all of the fabulous flavors. Finish with Parmesan, pepper and a touch of fresh basil.
Instructions
Season the chicken. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook for 5 minutes. Add the onion and cook for 5 minutes or until tender-crisp, adding the garlic for the last 1 minute of the cooking time, stirring occasionally.Stir in the soup and broth. Stir in the penne and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the penne is tender and the chicken is cooked through, stirring occasionally. Sprinkle with the cheese, black pepper and basil.
Ingredients
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 tablespoon olive oil1 medium onion, chopped (about 1/2 cup)2 cloves garlic, chopped1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup3 cups Swanson® Chicken Broth8 ounces (about 2 2/3 cups) uncooked penne pasta0.75 cup grated Parmesan cheese1 teaspoon coarsely ground black pepper0.25 cup fresh basil leaves cut into thin strips
