- 4
- 20 mins
- 35 mins
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 can Campbell's® Condensed Cream of Chicken with Herbs Soup
- 1/3 cup water
- 2 tablespoons Parmesan cheese
- 1/8 teaspoon garlic powder
- 2 cups fresh or thawed frozen broccoliflorets
- 4 cups cooked mafalda pasta or rotini (spiral), drained
Preparation
Step 1
Step 1
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Step 2
Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
Recipe Tips
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.