Creamy Broccoli Chicken & Herbs
This simple skillet dish is perfect for weeknight meals, but it's so tasty, you'll want to serve it on weekends too!
Ingredients
1 tablespoon olive oil
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
0.333 cup water
2 tablespoons Parmesan cheese
0.125 teaspoon garlic powder
2 cups fresh or thawed frozen broccoli florets
4 cups cooked mafalda pasta or rotini (spiral), drained
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
0.333 cup water
2 tablespoons Parmesan cheese
0.125 teaspoon garlic powder
2 cups fresh or thawed frozen broccoli florets
4 cups cooked mafalda pasta or rotini (spiral), drained
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
Creamy Broccoli Chicken & Herbs
This simple skillet dish is perfect for weeknight meals, but it's so tasty, you'll want to serve it on weekends too!
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
Ingredients
1 tablespoon olive oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup0.333 cup water2 tablespoons Parmesan cheese0.125 teaspoon garlic powder2 cups fresh or thawed frozen broccoli florets4 cups cooked mafalda pasta or rotini (spiral), drained
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