Creamy Chicken, Pasta and Mushroom Skillet
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas
PREP TIME 20 minutes
COOK TIME 20 mintues
|1||Pound + 4 Ounce boneless skinless chicken breasts, cut into 1-inch pieces|
|1||can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained|
|1||medium onion, chopped (1 med = 1/2 cup)|
|1||*serving Grated Parmesan cheese, optiona|
|8||Ounce dry rigatoni pasta, uncooked|
|1||Cup frozen green peas, thawed|
|1||can (10-3/4 oz ea) condensed cream of mushroom soup|
- Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.
- Stir in undrained tomatoes and soup; cook 5 minutes, or until heated through, stirring occasionally. Add peas; mix well.
- Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.
|Serving Size:||1-1/3 cups each|
|Total Fat||6 g|
|Saturated Fat||6 g|
|Dietary Fiber||3 g|
|Vitamin A||558 iu|
|Vitamin C||3 mg|
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