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Creamy Chicken Pasta

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

original recipe from Peak of the Marketadapted by BL Olson

List of Ingredients

10 oz (284 ml) Imagine "cream" soup
1/2 cup (125 ml) plain cf yogurt (soy, rice or coconut)
1/4 cup (50 ml) water
2 tbsp (30 ml) dijon mustard (be sure to verify gf status)
1 tbsp (15 ml) cane sugar or rice vinegar
- pepper to taste -
3 cups (750 ml) gf corkscrew rice pasta, cooked and drained
1 cup (250 ml) celery, chopped
1/2 cup (125 ml) dried cranberries
2 cups (500 ml) chicken, cooked & cubed


Recipe

In a large bowl; whisk together soup, yogurt, water, mustard, vinegar and pepper.

Add pasta, celery, cranberries and chicken.

Toss to coat.

Serve warm. (Or cover and refrigerate for 3 hours.)

Stir before serving.

Makes 6 servings