I made some yummy pasta tonight and it ended up being a HUGE hit with the entire fam…  It’s a MUST make if you love pasta and chicken.

You’ll need:

• 4 skinless, boneless chicken breasts
• olive oil
• 1 package of sliced mushrooms
• dried parsley
• 1 box of penne pasta
• 1 can of condensed cream of chicken soup
• 1/2 cup of milk
• 2 teaspoons of onion garlic soup mix
• 1 tablespoon of Worchestershire sauce

Here’s how you make it:

1. In a skillet, add a bit of olive oil and add the chicken breasts.  If they are already thoroughly thawed, go ahead and cut them up into slices but otherwise, cook them first and slice them later on.  Cook them until they are browned on the outside and there is no pink left on the inside.
2. In a separate skillet, add a bit of olive oil (1 tbsp) and the mushrooms and fry them until they are golden brown and slightly soft.  Add the cream of chicken soup, Worchestershire sauce, onion soup mix, parsley and milk.  Stir until the sauce is creamy and lump free.  Leave simmering, with a lid on, over medium.
3. Take your cooked chicken and slice it, if you haven’t done so before cooking, and add it to the sauce pan.  Stir so all of the chicken pieces are coated.
4. In a pot of water (use cooking directions on pasta box), cook your pasta until el dente (or softer if you prefer), drain and return to pot.
5. Add the sauce / mushroom / chicken mixture to your pot of now-drained pasta and stir well.  You can serve it right out of the pot or add to a serving dish and garnish with fresh parsley.

It’s SUPER yummy and a VERY flexible recipe so you can do what you want with it too!

Enjoy.

xo