Chicken, Veggies, and Pasta in Cream Sauce

A nice creamy pasta that's not too difficult to make.

Servings: 6 adults

Ingredients:


1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	basil (leaves or dried)
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	diced garlic
8 <a href="javascript:openCalcWindow(8.00000, 'cup')">cup</a>	milk
4	mushrooms
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	oil
1	onion
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	parmesan cheese
1	skinless boneless chicken breast
1 <a href="javascript:openCalcWindow(1.00000, 'pound')">pound</a>	uncooked pasta (corkscrew / penne / bowtie)
5 <a href="javascript:openCalcWindow(5.00000, 'cup')">cup</a>	vegetables (fresh or frozen) (brocolli, cauliflower, carrots)

Directions:

Step 1

Cook chicken in a pan with oil, then put it aside. If you're using raw chicken, just throw it in the milk to cook with everything else (step 3)

Step 2

Add the garlic, diced onion, and oil. Fry for a few minutes.

Step 3

Put soup in a large frying pan with water, basil, and vegetables. Bring to a boil, then add the pasta. Let boil on medium. Heat until the pasta is cooked and most of the sauce is evaporated (stir frequently).

Step 4

Add cooked chicken, stir for 2 more minutes. Serve with parmesan cheese.

Recipe provided via www.MeanMeals.com