https://www.campbells.com/kitchen/recipes/one-pot-chicken-parmesan-peppercorn-pasta
I’m adding a bag of frozen mixed vegetables because I need more healthy stuff in a heavy dish like this. I’m using egg noodles as the pasta and leaving out the extra pepper. I’ll definitely add some freshly minced garlic after cooking the onions. oh, speaking of, I’ll cook the onions first because I prefer a softer onion in my food. I can’t really get into the crunch of something in an otherwise softer dish. weird.
from the website:
Ingredients
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed Cream of Mushroom Soup
3 cups Swanson® Chicken Broth
8 ounces (about 2 2/3 cups) uncooked penne pasta
3/4 cup grated Parmesan cheese
1 teaspoon coarsely ground black pepper
1/4 cup fresh basil leaves cut into thin strips
Directions
Season the chicken. Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook for 5 minutes. Add the onion and cook for 5 minutes or until tender-crisp, adding the garlic for the last 1 minute of the cooking time, stirring occasionally.
Stir in the soup and broth. Stir in the penne and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the penne is tender and the chicken is cooked through, stirring occasionally. Sprinkle with the cheese, black pepper and basil.
