A quick and easy pasta dish made with mushroom soup and Italian seasoning that’s sure to please even the fussiest eaters! (My two year old loves it!) Great for dinners in a hurry!
Original recipe makes 4 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast halves – cut into bite-size pieces
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoning
1/2 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 cup green peas
1/4 cup grated Parmesan cheese
1 pound dry fettuccine pasta
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PREP
5 mins
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COOK
25 mins
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READY IN
30 mins
Directions
- In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.
- In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
- While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.
Nutrition
Calories: 669 kcal
Carbohydrates: 96.7 g
Cholesterol: 41 mg
Fat: 17 g
Fiber: 6.1 g
Protein: 34.5 g
Sodium: 936 mg