Monday, May 4, 2009

Chicken Pasta Parmesan

This recipe was given to me by a Relief Society sister in our first married ward! This woman is an amazing cook and I soon became a fan of all her recipes in the ward's cookbook! This meal in particular, is one that we make very often...especially when I am clueless about what to make for dinner and need something FAST, HEALTHY, AND EASY!


2 Tbls vegetable oil
1/4 cup chopped onion
1 can cream of broccoli OR cream of chicken soup
3 Tbls milk
1 lb boneless, skinless chicken breasts (cut into cubes)
1 cup sliced fresh mushrooms (optional)
1 cup cooked broccoli flowerets
1/2 cup grated parmesan cheese
Hot cooked spaghetti


In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.
*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

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