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Cheap and delicious
Company was coming over expecting dinner, but what to make with leftover chicken breasts?! Doing a quick search on allrecipes.com and was almost disappointed until kitchen staple Campbell soup came to save the day. What's on the menu? Pan fried chicken breast, rotini pasta w/ chicken mushroom sauce, and garlic bread. Running short on time, I didn't really put in the effort to make the bread, though its super easy and delicious (props to my mom for showing me how to make it happen). The $2 store bought stuff is just as easy to prep, and also delicious (I mean...its prepared for you, just throw it in the oven for God sakes and your good - IMPOSSIBLE TO SCREW UP!).

The Run Down:
1 box rotini pasta
1 can of your favorite cream of whatever campbells soup
4x chicken breast
3 large carrots
1 red pepper
1 bag of pre-prepped garlic bread

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Quick and easy, perfect for cooking on the go
In one pan, heat skillet until hot. Add cleaned and thawed chicken breasts, cook evenly (flip regularly to avoid burning). Season with pepper and parsley if desired.

Boil 4 quarts water, throw in the pasta for 10 minutes or until tender
--While the pasta water is boiling, throw your bread in the oven per instructions (usually bake for 10-15 minutes at 350).
Drain pasta, rinse with hot water.
Add 1 can of cream of chicken and mushroom (or whatever you choose) and 1/2 cup milk (for creaminess)
Stir well until pasta is well covered

While your pasta is boiling, skin and chop carrots into small pieces, discarding ends
Clean pepper of seeds and also chop into small pieces
Heat skillet until hot, add 1 tbsp. vegetable oil.
Add chopped veggies (which you can also choose on your own) and pan fry for ~10 minutes. Add to pasta.


Timing is everything, as no one wants cold food. Enjoy yourselves...and look around. New stuff may have been staring you in the face the whole time (how many times have you passed campbells soup and never considered using it as sauce?). Leave me ideas in the comments, and munch on!



 


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