Asparagus Chicken Pasta
Ingredients
2 cans (12 ounces each ) asparagusspears, drained
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 cups diced boneless, skinless chicken breasts, cooked
0.5 cup reduced fat (2%) milk
6 ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 cups diced boneless, skinless chicken breasts, cooked
0.5 cup reduced fat (2%) milk
6 ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)
Instructions
Reserve half the asparagus spears. Chop the remaining asparagus spears.
Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.
Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.
Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.
Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.
Directions
Print
Reserve half the asparagus spears. Chop the remaining asparagus spears.Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.
Ingredients
2 cans (12 ounces each ) asparagusspears, drained1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 cups diced boneless, skinless chicken breasts, cooked0.5 cup reduced fat (2%) milk6 ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)
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