Parmesan Chicken Pasta
Parmesan Chicken Pasta
Serves 6
Blue – 8 points
Purple – 3 points (if you use whole wheat pasta)
Green – 11 points
- 1 Tbsp olive oil
- 1 1/2 lb boneless, skinless, chicken breast, cut into 1 inch pieces (1)
- 3 cloves garlic, minced
- 1 serving homemade cream of chicken soup mix **see below OR 1 can Cream of Chicken soup
- 3 cups low sodium chicken broth
- 12 oz penne pasta
- 10 oz frozen peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped or torn
-
Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
-
Stir in the soup and broth; mix well. Stir in the penne and bring to a boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
-
Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil
-
NOTE: I make homemade cream of chicken soup from this mix: https://joanspointedplate.com/cream-of-whatever-soup-mix/