One Pot Pasta - Cream of Corn and Chicken Pasta

Cream of Corn Pasta with Chicken and Vegetables

A photo posted by Dawn Ng (@juzdawn) on Aug 21, 2015 at 5:21am PDT

Adapted from Campbell's Kitchen: Easy Chicken and Pasta

Ingredients (Makes 2-3 portions)

1 piece of chicken breast
4-6 tbsp of Campbell’s Cream of Corn and Chicken Soup 
1.5 - 2 cups of milk+water
Mixed herbs (I used Dried Sage and Simply Organic Citrus A'Peel Blend)
2 cups of vegetables (Carrots, Onions, French Beans)
Minced Garlic
Handful of Mushrooms
1.5 - 2 cups pasta 
2 tablespoons grated Parmesan cheese (optional) 
Oil/Butter


Preparation

Cut chicken breast into bite size pieces and rub herbs on it.

Slice mushrooms and cut vegetables into bite size.

Mix milk, water and campbell soup. 


Method

Heat oil and fry the chicken till slightly browned. Dish out.

Fry onions in butter till translucent. Add mushrooms and garlic. Fry till mushrooms are half-cooked. 

Then, add pasta and the hardier vegetables and the soup mixture. Ensure soup mixture covers pasta. Add more water/broth+milk (1:1), if necessary, to the pot until it barely covers all the ingredients. Bring to boil. 

Lower to a simmer and cover. Cook for 10 minutes (or longer, depending on the pasta packaging instructions)

As pasta cooks, check on it every now and then and add milk if it dries up too fast.

Add the chicken and remaining vegetables 5 minutes before pasta is done. Cover and simmer. (If there is too much liquid at this time, let it cook uncovered)

Uncover when vegetables is almost done and stir and let sauce evaporate a little till desired consistency. Sprinkle with cheese if desired.