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!
Preparation Time
5 mins
Cooking Time
25 mins
Total Time
30 mins
Calories
669 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
½ cup milk
½ cup water
2 tablespoons olive oil
⅛ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
3 cloves garlic, minced
¼ cup grated Parmesan cheese
1 pound dry fettuccine pasta
2 skinless, boneless chicken breast halves - cut into bite-size pieces
