The perfect week night dinner, ready in under an hour and full of flavor! With of chunks of chicken, broccoli and large sea shell pasta all swimming around in a creamy chicken sauce.
INGREDIENTS
1 pkg. Chicken Fillets, cut into chunks
4 tbsp Olive oil
Salt & Pepper
3 cups Sea Shell Pasta
1/2 Onion, diced
3 cloves Garlic, pressed
2 can Campbell’s Cream of Chicken Soup (and 1 can of water per can)
1 cup 10% Creamer
2 tsp Thyme
Salt & Pepper
2 tsp Thyme
2 crowns Broccoli, cut into florets
Parmesan Cheese for serving
INSTRUCTIONS
Begin by setting a large pot of salted water to boil. Next in a frying pan heat 2 tbsp of olive oil and add in chunks of chicken. Season with salt & pepper and cook until chicken starts to brown (about 5-8 minutes). Once chicken is cooked set aside.
Then in that same frying pan, heat the remaining 2 tbsps of olive oil and add in diced onions, cooking until no longer translucent. Next add in pressed garlic and cook for another minute. Now you can add in both cans of Cream of Chicken Soup and equal parts water (mostly to clean out the can) as well as the cup of cream. Also add in the thyme and about 1/2 a tsp of salt & pepper as well, allow sauce to simmer for a few minutes.
Once water starts boiling add in sea shell pasta and cook according to the package (about 7-8 minutes) BUT before the noodles are finished cooking add in the broccoli florets. Cooking until noodles are al dente and broccoli is tender. Strain both noodle and broccoli and then return to the pot along with chunks of cooked chicken and the sauce. Stir to combine, then return to heat and cook for another few minutes until heated through. Serve immediately sprinkled with parmesan cheese and garlic toast.
Comments