Creamy Italiano Chicken and Pasta
2 cups Rotini pasta (or any other bite size pasta)
1 tablespoon vegetable oil
1 pound boneless, skinless, chicken breasts (diced)
Montreal Steak Spice (if desired)
2 teaspoons dried oregano leaves
1 cup of milk
2 cans (10 oz.) Broccoli Cheddar Soup or
Cream of Broccoli (I like Broccoli Cheddar)
1 medium onion (sweet onions are the best)
3 cups of fresh vegetables, diced
(i.e. carrots, broccoli, zucchini, slivered red and green peppers, asparagus) whatever you like!
Approximately 3 cups grated cheese
(I like to use cheddar and Monterey jack)
Just use any cheese you like!
Cook Rotini according to package directions, without salt.
Drain and set aside.
Heat oil at medium heat in frying pan and add chicken and Montreal Steak Spice, stir fry chicken until browned on all sides.
Set chicken aside in a bowl once cooked.
Add onion to skillet and fry until tender.
Add all vegetables and stir fry until tender.
In a separate bowl combine soup, milk and oregano.
Add soup mixture and chicken back to skillet with vegetables.
Simmer altogether for about 5 minutes.
Pour pasta into buttered casserole dish.
Top pasta with grated cheddar and Monterey jack.
Top with chicken and vegetable mixture.
Top with grated cheddar and Monterey jack.
Bake in oven 400 degrees for 10-15 minutes.
Serves 8 people nicely with a simple green salad! Enjoy ~Trish~
This is a family favourite of ours -it is a recipe that I "tweeked" of our favourite ingredients, it's delicious and you can make it ahead of time then bake when you ready to enjoy! :)