Chicken Parmigiana Pasta Skillet
- Preheat the broiler.
- Sprinkle the chicken with Italian seasoning and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
- Add the onions, peppers and garlic. Cook and stir for 3 minutes or until the vegetables are slightly softened. Stir in the soup and water; heat to a boil. Stir in the pasta and lemon juice. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
- Mix the cheeses with the bread crumbs; sprinkle over the mixture in the pan. Broil 2 to 3 minutes or until the cheese is melted and light golden.
- Brighten up this dish with a sprinkle of chopped fresh parsley or basil.
- Save a little money and use boneless skinless chicken thighs instead of breasts
- When cooking pasta in the sauce, if you find the sauce thickening quickly and the pasta is still firm, just add a couple of tablespoons of water to loosen up the sauce and keep cooking until the desired tenderness is reached. If you find the sauce too runny when the pasta is almost done, just turn up the heat to reduce it down more quickly.
Recipe Made With
CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
It was so good to eat, a little confusing to cook for me, as I am not a cook. I would suggest to cook the pasta first but not all the way through, then put into the pan to to cook with the other ingridents. I added two cans of the red pepper and tomato soup, but, I would only stick with the tomato soup. also added salt and pepper. That's just my opinion. I recommend anyone cooking this.
anna-marie f. | January 15, 2019
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox