This great recipe was originally posted by Lifestar on 09-05-2002.
Chicken and Pasta Skillet (serves 4-6 depending on appetites)
3 cubed chicken breasts seasoned with an even sprinkling of:
salt & pepper
garlic powder
dried crushed thyme leaves
dried crushed rosemary
dried crushed basil
Goya adobo seasoning ( omit if sensitive to MSG)
Saute chicken in extra large skillet or Dutch oven in @4 TBS Extra virgin olive oil.
Add:
1-can Cream of mushroom soup
2-cans chicken broth
1/4 cup chardonay (or dry sherry, or coking wine*)
(*if using cooking wine, careful about using additional salt in the rest of the recipe)
Stir well to combine liquids
Add in:
1-can sliced mushrooms
1-small bag frozen mix of peas, carrots and corn
(or any frozen veggies your kids will eat)
Cover and simmer at least 10 minutes on low heat.
Combine 1 TBS corn starch and 2 TBS COLD water in a small cup or bowl. Stir well.
Bring chicken mixture up to a boil. Slowly add cornstarch mixture to chicken, stirring, until thick, and stew-like. ( add more cornstarch/water mix if you want a thicker gravy) reduce heat back to the simmer, and wait for the pasta!
In the mean time, cook 1 LB of short-shaped pasta to the
"al dente" stage according to package directions. (Be sure to add salt to the cooking liquid.) Drain pasta and combine with chicken. Stir well to coat in sauce. Serve with salad and garlic bread. Enjoy for a fraction of the cost of those prepackaged meals, in not much more time.
NOTE: The chicken and sauce can be made in large batches and frozen in portions ahead of time, so that you just have to thaw it and make the pasta.
Talk about chicken "voila!" This "creation" really does beat the Giant's hands down.
