“Chunk chicken, corkscrew pasta, zucchini, carrot and onion are melded together with a creamy mushroom sauce and Parmesan cheese. Stirred together in one pot, this is an easy and satisfying dish.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Cook pasta according to package directions, omitting salt. Add zucchini and carrot for last 1 minute of cooking time. Drain in colander.
- Heat oil in same saucepot. Add onion and cook until tender. Add soup, milk, sour cream, cheese, chicken and pasta mixture. Heat through.
Nutrition
Amount Per Serving (4 total)
- Calories
- 340 cal
- 17%
- Fat
- 9.7 g
- 15%
- Carbs
- 44 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This is exactly what I was looking for: corkscrew noodles, cream soup, staple ingredients. I did substitute peas and mushrooms. The only reason I didn't give it 5 stars is that I thought it didn't hav..." See moree enough sauce as written. So I made 1/2 a recipe more of the sauce: 1/2 can soup, 2 T milk, 2 T sour cream, 1 T parmesan. Thanks for the great recipe!"
melissious
"Deliscious!! Added 2 garlic cloves to oil, used fresh chicken & mushrooms, extra milk & parmesan. Huge hit with the whole family!..." See more"
Shanna Sarr
"A bit bland as written. I sauteed 1 tbsp of minced garlic with the onion, and added 2 tbsp of Italian seasoning and 1 tbsp of garlic salt to the sauce mixture, as well as a few more shakes of Parmesan..." See more cheese on top of the pasta when it was served. Wish I had made more of the sauce, it got a little lost in the pasta."
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