Cooking Corner: Chicken and pasta primavera

Welcome back to another semester! Winter break is over, which for most of us means no more home-cooked meals, so it is either back to the Slate Café or the kitchen. To break in those cooking skills, try this chicken and pasta primavera. Its name sounds fancy, but at its core this recipe is as simple as a can of soup mixed with chicken and served over pasta. This recipe takes about 45 minutes to make.

½ lb chicken, chopped into bite-sized pieces
1 bag (16 oz) frozen broccoli
½ small onion, sliced
1 can (10 ¾ oz) Condensed Cream of Mushroom Soup
½ cup milk or water
3 Tbs. grated Parmesan cheese
½ package (8 oz) spaghetti, cooked and drained
¼ tsp. garlic powder
Salt and pepper to season
Cooking oil

1. Heat about 2 tablespoons of cooking oil on high heat. Add the sliced onion and sauté for about a minute. Turn down the heat to medium-high and add the chicken. Stir the chicken until it is thoroughly cooked, roughly 5 minutes.
2. When the chicken is cooked through, add the soup, cheese, garlic powder, broccoli, and the milk or water to the saucepan. The sauce will be creamier if you are using milk. Reduce the heat to medium-low. Cover and simmer for 10 minutes or until the broccoli is tender and the soup is hot.
3. Season the entire dish to taste using salt and pepper.
4. Serve hot over spaghetti.

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