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Chicken and Rotini with Mushroom Sauce

Chicken and Rotini with Mushroom Sauce
Total Time

min.

Serving & Size

227g (8 oz)

Add To Pantry

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Olive oil 45 mL 3 tbsp
Fresh Carrots, sliced 454 g 1 lb
Fresh Onions, ½ inch dice 454 g 1 lb
Fresh Celery, sliced 341 g 12 oz
Fresh Garlic, crushed 90 mL 2 tbsp
Boneless Skinless Chicken Breasts, 1 inch dice 1,36 kg 3 lb
Dried Leaf Oregano 15 mL 1 tbsp
Fresh Button Mushrooms, sliced 426 g 15 oz
Cream of Mushroom or Chicken Soup
1,36 L
48 oz
Swanson Chicken Broth
1,36 L
48 oz
Black Pepper, course ground 23 mL 1 1/2 tbsp
Rotini (or Fusilli) Pasta, Barilla or De Cecco 454 g 1 lb
Parmesan Cheese, grated (optional)
Instructions
1. Sauté carrot, onion, celery and garlic in olive oil for 2 minutes in a large pan, add chicken and continue sautéing until the chicken is barely cooked through. Add mushrooms and sauté for an additional 2 mins. Add oregano.
2. Combine soup with Swanson Chicken Broth and pepper. Mix well to create a sauce. Pour over chicken vegetable misture in the pan. Bring to the boil, then reduce heat, cover and simmer for 30 minutes.
3. Add pasta and reduce heat to low. Mix well every 5-10 minutes until all the liquid is absorbed ( approx 25 minutes).
4. Serve immediately. Top with grated Parmesan cheese if desired
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