Easy Chicken Pasta Recipe
This Easy Chicken Pasta Recipe is a fast one skillet meal that combines chicken and pasta in a heavenly way.
No need to cook the pasta before hand, it gets cooked right in the skillet, soaking up extra flavor as it simmers.
I like to use rotini in this chicken recipe, but you can use your favorite cut of small pasta, such as macaroni, elbows or bowties.
If you're making this as a dinner entree, keep the boneless skinless chicken breasts whole, but as a quick lunch for the kids, cut them up in bite sized pieces and they won't even notice they're eating vegetables!
Easy Skillet Chicken and Pasta Recipe
Ingredients4 boneless skinless chicken breasts, whole or diced
1 tablespoon vegetable or olive oil
1 can (10.75 ounces) condensed cream of mushroom soup
2 1/4 cups water
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups rotini pasta, or other small cut pasta
kosher salt and ground black pepper to taste
Season the chicken breasts with the kosher salt and black pepper. Heat the oil in a large skillet and saute the breasts until browned on each side and the chicken is cooked through. Remove the chicken breasts and set them aside.
Whisk together the cream of mushroom soup and the 2 1/4 cups of water and pour into the skillet. Add the thawed mixed vegetables and bring the mixture to a boil.
Add the dried rotini and boil until the pasta is cooked through, stirring frequently.
Add the cooked chicken to the skillet and simmer until it is heated through.
Serves 4
On Your Own - This is the perfect recipe for using up leftovers, such as broccoli flowerets, sauteed mushrooms or peas and carrots. Use what you have. You could also used leftover macaroni by just eliminating the water.
Good To Know - Enhance the chicken flavor of this chicken recipe by using cream of chicken soup and substituting chicken broth for the water.
Food For Thought - This would be great with a little Parmesan cheese sprinkled on top just before you serve it.
This is a great Easy Chicken and Pasta recipe!
