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|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|