Chicken and Pasta Primavera

Chicken and Pasta Primavera

66
CYNDIE 0

"A tasty recipe that the kids like too! You can substitute shredded, boiled chicken for the canned chicken."

Ingredients

{{adjustedServings}} servings 305 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. Cook pasta in boiling water until al dente. Drain.
  2. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.
  3. Stir pasta and chicken into cream sauce, and heat through.
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Reviews

66
  1. 89 Ratings

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I sauted minced garlic, chopped onion, and chopped chicken breast in a pan. I boiled frozen veggies separately. I made sauce as stated and then added chicken, pasta, and veggies at the last minu...

This recipe is good but it's not one I would serve with company. When cooking the soup with the carrots and broccoli, it took too long and I wonder if that is why the sauce was too thick. Once...

This is my boyfriend's new fav recipe~!! Modifications: I used fresh cut up boneless/skinless chicken breast instead of cans of chicken chunks. I also added to the recipe the following: more ...