| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Bobbie – no, Chicken, Main dishes, Pasta/noodl | 4 | Servings | |
INGREDIENTS
| 1 | lb | Skinless boneless chicken |
| breast cut up | ||
| 1 | T | Vegetable oil |
| 1 | 10 3/4 oz condensed cream | |
| of mushroom soup | ||
| 2 1/4 | c | Water |
| 1/2 | t | Dried basil leaves, crushed |
| 2 | c | Frozen vegetables combo |
| brocc caulifcarr | ||
| 2 | c | Uncooked corkscrew pasta |
| Grated Parmesan cheese |
INSTRUCTIONS
In skillet, brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over Medium heat 10 minutes, stirring often. The pasta cooks right in the soup: Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4. MC formatting by bobbi744@sojourn.com Recipe by: Campbell's Soup Company recipe Posted to MC-Recipe Digest V1 #783 by Roberta Banghart <bobbi744@sojourn.com> on Sep 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 495
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 110.5mg
Sodium: 2118.8mg
Potassium: 474.4mg
Carbohydrates: 12.6g
Fiber: 1.1g
Sugar: 1.3g
Protein: 47.4g