Parmesan Chicken Penne
Ingredients
- 2 tbsp olive oil
- 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 can CAMPBELL’S® Condensed Cream of Chicken
- 3 cups CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
- 3 cups uncooked penne pasta
- 2 cups frozen peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped or torn
Directions
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
- Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
- Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.
Recipe tips
- Serve with a tossed green salad or Caesar salad.
- Save time by using pre-minced garlic, available in jars or squeeze tubes, often in your produce aisle.
- Make this into One Pot Chicken Parmesan Peppercorn Pasta by mixing in 1 tsp (5 mL) coarsely cracked black pepper before you sprinkle with the cheese and basil.
