Parmesan Chicken Penne
Products you'll need:
CAMPBELL’S® No Salt Added Ready to Use Chicken BrothYou select your ingredients with care. Select your broth the same way.
•No Salt Added - With 40 mg of sodium per serving occurring naturally, it has 93% less sodium than our regular Ready To Use Chicken Broth
•No artificial colours or flavours
•Prepared in Canada
•Seasoned to perfection for a rich, authentic chicken flavor
•Campbell’s® - #1 selling broth in Canada!
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- 2 tbsp (30 mL) olive oil
- 1 1/2 lb (681 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 can CAMPBELL’S® Condensed Cream of Chicken
- 3 cups (750 mL) CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
- 3 cups (750 mL) uncooked penne pasta
- 2 cups (500 mL) frozen peas
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/4 cup (60 mL) fresh basil leaves, chopped or torn
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
- Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
- Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.
- Serve with a tossed green salad or Caesar salad.
- Save time by using pre-minced garlic, available in jars or squeeze tubes, often in your produce aisle.
- Make this into One Pot Chicken Parmesan Peppercorn Pasta by mixing in 1 tsp (5 mL) coarsely cracked black pepper before you sprinkle with the cheese and basil.
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|Amount Per Serving|
|Dietary Fibre||3 g|
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