Good, tasty, and make a dish easy ingredients come in cans, jars, and boxes. As I stared at the package of frozen chicken breasts and pondered what spice or spin to put on them, a double combination of three word options came to mind- cream of mushroom and bow-tie pasta. With a few additional ingredients from the kitchen cupboard this quick and easy recipe for Chicken Mushroom Pasta was prepared, served, and enjoyed.
Chicken Mushroom Pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 large skinless, boneless chicken breast
1 can cream of mushroom soup
1 6 ounce jar sliced mushrooms, drained
1 teaspoon coarse kosher salt
1 teaspoon fine black pepper
3/4 cup milk
8 ounces (1 cup) Farfalle (bow-tie) pasta, cooked and drained
Heat the olive oil and butter in skillet over medium-high heat.
Place the chicken breasts in the skillet and season with salt and pepper. Cook chicken breasts until completely done.
Remove chicken breasts from skillet and place on cutting board. Cut into cubes and return to skillet.
Add the cream of mushroom soup, milk, and drained mushrooms to the chicken in skillet. Stir all ingredients together well to incorporate.
Over medium heat bring the mixture to a light boil, reduce the heat to low, and allow to cook for 5 minutes. Prepare pasta according to package directions and drain. Toss the cooked pasta together with chicken and mushroom mixture.