Easy Chicken & Pasta
.
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
olive oil
|
|
| 1 | pound |
ground chicken
skinless, cooked |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet bell peppers
red and green, chopped |
*
|
| 10 ¾ | ounces |
cream of mushroom soup
low-fat |
|
| ½ | cup |
water
|
|
| 1 | cup |
pasta, twist
cooked |
* |
| 1 ½ | cups |
mixed vegetables
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
olive oil
|
|
| 453.6 | g |
ground chicken
skinless, cooked |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet bell peppers
red and green, chopped |
*
|
| 310.7 | ml/g |
cream of mushroom soup
low-fat |
|
| 118 | ml |
water
|
|
| 237 | ml |
pasta, twist
cooked |
* |
| 355 | ml |
mixed vegetables
thawed |
|
Directions
In a skillet, heat oil over low heat.
Add chicken, onions, and bell peppers.
Cook until chicken is no longer pink and vegetables are tender.
Stir in cream of mushroom soup, water, pasta, and mixed vegetables.
Cover and cook over low heat for 5 minutes.
