Healthy Creamy Chicken and Pasta recipe

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Ingredients

1 (8 ounce) package whole wheat penne pasta
2 tablespoons olive oil
3 tablespoons minced garlic
1 pound skinless, boneless chicken breasts, cubed
1 (8 ounce) package sliced fresh mushrooms
1 (10.5 ounce) can fat-free cream of mushroom soup
½ cup water, or as needed
1 pinch garlic salt, or to taste
1 pinch red pepper flakes, or to taste

Nutrition Info

471.7 calories
carbohydrate: 49.9 g
cholesterol: 64.6 mg
fat: 15.4 g
fiber: 2.7 g
protein: 34.4 g
saturatedFat: 3 g
servingSize: -
sodium: 627.3 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes, drain.

  2. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms, stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup, gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.

  3. Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste, remove from heat and serve.

Recipe Yield

4 servings

Recipe Note

Being on a diet, the words creamy and pasta usually are reserved for only my cheat days. I wanted to make something and not feel guilty about eating it, so I whipped this up in the kitchen. It's delicious and very adaptable;change it up however you like! Has a nice little bite with the red pepper flakes added. This would also be fantastic with onion added.

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