Chicken and Spring Veggie Pasta

This is another of my “quick, what do I have in my fridge” recipes. This one was really simple and Fast to whip up. I have not tried it yet in the slow cooker but my guess is that it would totally work the same. I used ingredients I work with all the time and knew worked good together. It has the pasta the littles like and veggies for mommy and daddy. Hope you guys like it.

1 pound of chicken strip cutlets
1/2 a bunch of asparagus cut into 1 inch pieces
1 container of small Portobello mushrooms
1 can of cream of chicken ,(10.75 ounces )
1 can of water
1/2 a Lipton onion soup mix packet
Pasta of choice prepared as directed on box
1/2 tbsp of olive oil

Place olive oil in pan over medium heat. Place mushrooms and Asparagus in pan. Cook until mushrooms release natural juices and are soft. Add chicken, sauté until sides have a slight brown tint to them. Add cream of chicken , the can of water and Lipton soup mix. Cover. Cook for an additional 15 minutes stirring occasionally, or until chicken is fully cooked. Serve over your favorite pasta or over plain white rice. Enjoy!

Print Friendly, PDF & Email