Most of us have a few easy mains we can get on the table in a hurry. But those same old stand-bys can get a little, well, old. Throw this easy chicken pasta toss into the mix and you’ll have a new same-old that’s delicious, nutritious and quick. I’m talking pot-to-table in 15 minutes. You can’t beat that!
Tender roast chicken and pasta al dente with fresh snow peas and mushrooms in a creamy mushroom sauce — why, that sounds like something from a fancy restaurant. But you can make it at home! In 15 minutes!
Do I hear your tummy rumbling? Let’s get cooking!
Chicken pasta toss with mushrooms and snow peas
4 cups egg noodles
1 package Maple Leaf Prime Oven Roasted Chicken Breast Strips
1 10-ounce can low-sodium mushroom soup
1/2 cup milk (or 1/2 a can once you’ve poured out the soup)
2 cups snow peas
2 cups sliced mushrooms (cremini, button, whatever)
2 tablespoons minced garlic (save time: use the jarred stuff!)
1 to 2 tablespoons vegetable oil
1 tablespoon dried thyme
A sprinkle of salt
Pepper to taste
Put a large pot of water on to boil. Sprinkle a little salt in there.
Heat vegetable oil in a good-sized skillet or saucepan. Add minced garlic and mushrooms, reduce to medium heat and stir off and on for 3 to 4 minutes.
Your pot of water should be bubbling away by now, so go ahead and dump the noodles in. Reduce heat to medium-high and boil for 10 minutes. (They’ll be al dente.)
While the noodles are cooking, add the snow peas to the mushrooms and garlic and cook on medium for another 3 minutes or so.
Whisk the soup, milk, thyme and pepper in a bowl and pour over the veggies. Stir and heat to bubbling, then add the chicken. Reduce heat to low and let the chicken get heated through while your noodles finish cooking.
When the noodles are done, drain them into a colander, rinse under hot water and return to the pot. Pour the sauce over top and give it a good stir to coat the noodles.
Serve and enjoy!
Looking for more quick recipes? You’ll find all kinds at Maple Leaf’s Appehtite — Dinner in 15.
I partnered with Maple Leaf for this post but declined compensation. All opinions (and of course the recipe!) are my own.