Parmesan Chicken Penne

Parmesan Chicken Penne

2 tbsp (30 mL) olive oil
1 1/2 lb (681 g) boneless, skinless chicken breast, cut into 1-inch pieces
3 cloves garlic, minced
1 can CAMPBELL’S® Condensed Cream of Chicken
3 cups (750 mL) CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

  • 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.
  • etc

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