2-Step Creamy Chicken and Pasta

2-Step Creamy Chicken and Pasta

31 Reviews 4 Pics
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“Frozen vegetable and pasta blends are a great time saver, rounding out this dish into a one dish meal. Choose your favorite cream soup to create the creamy sauce!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
  2. Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

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Reviews (31)

Rate This Recipe
Wiley
43

Wiley

The frozen pasta and vegetable blend I chose was pasta, broccoli, carrots, sugar snap peas, and garlic sauce mix. I used mushroom soup. The only modifications I made were to add a little garlic, salt and pepper. I typically like to prepare more homemade dishes, but I can't discount something as easy and flavorful as this on those nights when I'm just not in the mood to cook. This went over really well. I was surprised at how good it was when I took my first bite. One note: pasta/veggie blends typically come with some sort of sauce. If you choose to cook your own noodles and use a regular blend of vegetables, keep in mind that you will be missing the sauce and added flavor that comes with the pasta/veggie blend. Maybe try to compensate for that by adding extra spices.

DaniellePaoli
39

DaniellePaoli

This is a glorified Skillet Sensation. I couldn't find the pasta/veggie blend, so I just boiled whole wheat pasta and a blend of dinner veggies, I used cream of chicken soup, too. This just wasn't very flavorful or exciting and, while edible, we probably won't make it again.

staiertj
32

staiertj

Add a little salt, pepper and cheese to taste. This was a HIT with the Family!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 28.9 g
  • 58%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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