member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Creamy Chicken, Pasta /Mushroom Skillet


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Sinclairwife

    List of Ingredients




    8 oz dry rigatoni pasta, uncooked
    1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    1 medium onion, chopped
    1 can (14.5 ounce) Diced Tomatoes with Mushrooms, undrained
    1 can (10-3/4 ounces) cream of mushroom soup
    1 cup frozen green peas, thawed
    grated Parmesan cheese

    Recipe



    Cook pasta according to package directions. Cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.

    Stir in tomatoes with their liquid and the soup; cook 5 minutes, or until heated through, stirring occasionally. Add peas; mix well.

    Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |