This quick creamy chicken pasta takes only 25 mins to rustle up. This dish also uses a great cheat which will save on time as well as money – tinned soup. The tinned mushroom soup makes a delicious, thick mushroom sauce for your chicken pasta dish. Add chopped mushrooms and a handful or two of spinach to get some of your 5-a-day in there too. This recipe serves 4 people and is the perfect midweek option for the whole family. A portion of this speedy pasta works out at only 370 calories per serving making it a great option if you’re counting calories too. Leftovers can be stored in an airtight Tupperware in the fridge for up to 2 days. Reheat thoroughly before serving again.
- Pasta shapes, about 50g (2oz) per person
- 4 boneless and skinless chicken breasts, chopped
- Handful of fresh mushrooms, sliced (optional)
- 1 x 295g tin cream of mushroom soup
- Salt and pepper to season
- Fresh parsley to garnish
Boil a large pan of water, add the pasta shapes and cook according to packet instructions.
Meanwhile, fry the chicken until they’re cooked right through. If you’re using fresh mushrooms, put them in with the chicken for the last couple of minutes.
At the same time, heat the tin of mushroom soup on the hob until it’s nearly boiling.
Drain the pasta and put it back in the pan. Add the chicken and mushrooms, then pour the hot mushroom soup over the top.
Season with salt and pepper, sprinkle with fresh parsley and serve.
Top tip: When cooking pasta, the pan must be large enough for the water to remain at a good rolling boil so the pasta moves around as it cooks, preventing it from sticking together.