This Easy Chicken Pasta Recipe is a fast one skillet meal that combines chicken and pasta in a heavenly way. No need to cook the pasta before hand, it gets cooked right in the skillet, soaking up extra flavor as it simmers.
I like to use rotini in this chicken recipe, but you can use your favorite type of small pasta, such as macaroni, elbows or bowties.
If you’re making this as a dinner entrée, keep the boneless skinless chicken breasts whole, but as a quick lunch for the kids, cut them up in bite sized pieces and they won’t even notice they’re eating the vegetables!
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A really quick weeknight dinner featuring chicken and pasta.
- 4 boneless skinless chicken breasts whole or diced
- 1 tablespoon vegetable or olive oil
- 1 can 10.75 ounces condensed cream of mushroom soup
- 2 1/4 cups water
- 1 package 16 ounces frozen mixed vegetables, thawed
- 2 cups rotini pasta or other small cut pasta
- kosher salt and ground black pepper to taste
- Season the chicken breasts with the kosher salt and black pepper. Heat the oil in a large skillet and sauté the breasts until browned on each side and the chicken is cooked through. Remove the chicken breasts and set them aside.
- Whisk together the cream of mushroom soup and the 2 1/4 cups of water and pour into the skillet. Add the thawed mixed vegetables and bring the mixture to a boil.
- Add the dried rotini and boil until the pasta is cooked through, stirring frequently.
This recipe makes a nice, quick weeknight dinner that I would serve to anyone.
Enjoy!
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.
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