Easy Chicken and Pasta

Serves 6

Method:
Heat oil in a deep large frying pan over medium heat.
Add the sliced chicken and cook, stirring frequently for 5
minutes or until browned. Remove chicken and set aside.
Add soup, water, basil and uncooked pasta to the pan.
Bring to the boil, reduce heat to medium, cover and
simmer 15 minutes or until pasta is just tender.
Stir in the cooked chicken, frozen vegetables and grated
cheese. Cook for 5 minutes or until the vegetables are hot
and tender.

Tips:

This is a great dish to prepare ahead of time and have
ready for a quick reheat.
Serve with crusty bread and a green salad or a fresh fruit
platter.
A mix of fresh vegetables can be used but I find the
frozen vegetables quick and easy when time is short.
Serve with a sprinkle of freshly grated parmesan cheese
for extra flavour.

Ingredients:
2 teaspoons canola or olive oil
500 g chicken breast fillets, cut
into thin strips
420 g can condensed cream of
mushroom soup
2 cups water
1/2 teaspoon dried basil
500 g packet mixed frozen
vegetables
2 cups dried pasta spirals,
uncooked
1 cup reduced fat cheddar cheese,
grated

Nutrition information per serve:
Energy 1373 kJ
Protein 29 g
Fat 7 g
Carbohydrate 37 g

Make the most of your cans
Because canned foods such as soups, baked beans,
spaghetti, legumes, fish and vegetables are already
cooked remember not to ruin them by over heating –
just bring them to the required temperature whether
that be hot, warm or simply served straight from the
can at room temperature.
It is sometimes difficult to maintain an adequate
supply of all the necessary fresh ingredients, so don’t
be afraid to supplement fresh fruit and vegetables
with nutritious canned products when required. Fast
food from the home pantry beats food from take
away outlets and will save you money.
With canned food in your cupboard, the fruit and
vegetables your family like best are never out of
season.