Yummy & Healthy Sunday Recipe: Creamy Chicken and Cheese Pasta
April 22 2018Try it tonight and see what you think!
0:10 Prep | 0:15 Cook | 4 Servings | Capable cooks
INGREDIENTS
375g Barilla Penne Rigate
1 bunch asparagus, trimmed, cut into 2cm lengths
1 tablespoon olive oil
2 (360g) chicken breast fillets, trimmed, thinly sliced
2 garlic cloves, crushed
1 medium brown onion, sliced
410g can cream of celery soup
1/2 cup frozen peas
1 cup grated low-fat cheddar cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves
METHOD
Step 1
Cook pasta in a saucepan of boiling, salted water until tender, adding asparagus to pan for the last 2 minutes of cooking. Drain.
Step 2
Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic, and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through.
Step 3
Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and parsley. Cook, stirring, for 2 minutes or until cheese has melted. Serve.
Recipe by Liz Macri for Super Food Ideas / Taste Magazine.