One-Pot Greek Chicken Rotini

This colourful one-dish pasta is just like something you’d eat in a restaurant, but quick enough to pull together on the busiest weeknight – and with only one pan to wash, it’ll definitely find it’s way into your regular dinner rotation. 

Products you'll need:

CAMPBELL'S® Condensed Cream of Celery Soup

CAMPBELL'S® Condensed Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 lb (454 g) boneless, skinless chicken breast
  • 1 tsp (5 mL) dried oregano leaves
  • 2 tbsp (30 mL) olive oil
  • 4 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Cream of Celery Soup
  • 1 3/4 cups (435 mL) water
  • 1 cup (250 mL) milk
  • 1 tbsp (15 mL) lemon juice
  • 3 cups (750 mL) uncooked rotini (spiral) pasta
  • 1 each small red pepper, chopped
  • 1 each small zucchini, halved and sliced
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) crumbled feta cheese


  1. Sprinkle the chicken with oregano 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 garlic and sauté 30 seconds or until fragrant.  
  2. Stir in the soup, water, milk and lemon juice; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
  3. Stir in the peppers and zucchini. Cook, stirring often, for 2 to 4 minutes or until the vegetables are tender-crisp and the pasta has reached the desired tenderness.
  4. Sprinkle with the tomatoes and cheese. 

Recipe tips

  • You can use any colour of pepper in this dish. If you don’t like zucchini, substitute 3/4 cup small broccoli florets.
  • Sprinkle with fresh parsley before serving if desired. 
  • 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. 

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Amount Per Serving
Calories 590
Fat 21 g
Sodium 840 mg
Carbohydrate 62 g
Dietary Fibre 3 g
Protein 38 g
Calcium 20 %DV

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