Introduction: Creamy Chicken Pasta With Veggies
This is one of those recipes that was created when it was time to make dinner, I wasn't sure what exactly I was going to make so I pilfered what was available in the pantry and fridge. Threw it all together, hoped for the best and summoned the troops to dinner.
Everyone loved it.
This recipe served 8 people with leftovers. Scale it up or down as needed.
Step 1: Assemble Your Ingredients
3 Chicken breasts (I used boneless skinless breast meat, but you can use whatever chicken you have access to)
1 box of whole wheat ziti pasta
8 oz sour cream (it was an 16 oz container but it was about half full)
2 cans of your favorite "cream of" soup (the first time I made it I used cream of potato soup. I just made it again to get the photos I needed to post the instructable and I used cream of broccoli soup this time)
half and half (used to thin out the sauce to desired consistency)
approx half of a large bag of frozen mixed veggies
Step 2: Prep the Chicken
I cut the chicken breast into bite size chunks.
In a large frying pan I combine the olive oil, minced garlic, and cut up chicken.
Step 3: Start the Pasta
While the chicken is cooking, bring the water for pasta to a boil and add the pasta to the water.
Step 4: Making the Sauce
Combine the sour cream, "cream of" soup, and half and half and mix until blended to the consistency of your liking.
Once the chicken is cooked add the sauce mix to the pan.
Allow the chicken and sauce to simmer together so the flavors combine.
Step 5: Finishing Touches
When the pasta is getting close to being done, add a bag of the frozen mixed veggies to the sauce and allow the sauce to continue to cook.
Drain the pasta.
You can either serve the sauce over the pasta or mix it all together and serve it casserole style. I prefer it casserole style personally.
Participated in the
4th Epilog Challenge