Tuesday, September 20, 2011

Provincial Chicken Over Pasta

This is fancier, got a longer ingredients list, but I would think most home cooks would have these ingredients in their pantry. And if not, well...you don't. Time for something new then! This tastes great so it's worth the trip to the grocery store. Serves 4.

3 chicken breasts, chopped into bite sized pieces
1 zucchini, sliced
1 can cream of chicken (or mushroom!) soup
1 can diced tomatoes
1 onion, chopped
2 tbsp parsley
1 tsp basil
2 tbsp balsamic vinegar
4 oz cream cheese, softened
1/2 cup sour cream
2 tbsp olive oil (or just use nonstick spray)
1/4 tsp black pepper
1 16 oz box of pasta, your choice

Ok. So heat your oil up in a pot (or just spray it with the nonstick stuff) and add in your chicken and onions, cooking till chicken turns opaque and onions are translucent. That's maybe 5 minutes. Add parsley, basil, balsamic vinegar, pepper and zucchini. Stir fry that around for a couple minutes, coating everything with the spices. Throw in the soup and tomatoes. You can use fresh tomatoes (around 5 chopped) but canned is fine too. And the soup can be just the regular kind, but I used to reduced fat sort.

Bring to a boil and simmer on medium, about 10 minutes. Then add in your sour cream and cheese. Again, the regular sort will do, I chose to use fat-free. Give it a good stir and simmer for another 10 minutes, covered.

When all is done, serve over prepared pasta of your choice. It is shown here over whole wheat rotini, but anything is good. Sprinkle some shredded cheese over it if you like. By itself, it is 5 points a cup. 10 with a cup of whole wheat pasta.

My kids ate this all up. Even Peanut, the picky one.

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