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Title: Chicken Pasta Toss
Categories: Chicken Casserole Lowfat Pasta
Yield: 4 Servings
1/2 | Box (16oz) fusilli/penne | |
Pasta | ||
1 | tb | Vegetable oil |
2 | Garlic cloves, minced | |
1 | c | Fresh sliced mushrooms |
1 | Red bell pepper, thin strips | |
1 | cn | Reduced fat cream of |
Mushroom soup | ||
1/2 | c | Low fat milk |
2 | tb | Dry sherry |
1 | pk | Perdue Short Cuts (Honey |
Roasted Chicken Breast) | ||
1 | pk | Thawed chopped spinach, |
Squeezed dry | ||
Salt and pepper to taste |
Cook pasta following package directions; drain well. Meanwhile, in large skillet, over medium heat, heat oil. Add garlic, mushrooms and red pepper; saute 2-3 minutes until tender. Stir in soup, milk and sherry. Blend well and bring to a simmer. Add SHORT CUTS, spinach and salt and pepper to taste. Cook 3 minutes until heated through. Add drained pasta; toss to combine and heat through.
From the back of a Perdue Short Cuts Honey Roasted Chicken package By fatfree-request@fatfree.com on Jun 16, 1997
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