Chicken and Pasta Primavera

Cream of mushroom soup is the base for this quick and easy sauce. Add broccoli, carrots and cooked chicken and farfalle pasta for a deliciously simple dish.

• Calories: 305 Calories

Ingredients

• ¾ cup milk
• ⅛ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ¼ cup grated Parmesan cheese
• 2 carrots, sliced thin
• 2 cups broccoli florets
• ⅛ teaspoon garlic powder
• 1 ½ cups farfalle pasta
• 2 (5 ounce) cans chicken chunks, drained

Recipe Instructions

Step 1

Cook pasta in boiling water until al dente. Drain.

Step 2

Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally.

Step 3

Stir pasta and chicken into cream sauce, and heat through.