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Creamy Chicken Pasta with Peas and Asparagus
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Servings:
4
Author:
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Course:
Main Course
Cuisine:
American
Keywords:
Pasta
chicken
peas
meal prep
asparagus
creamy
Meal Planning
Freezer Friendly
🧂 Ingredients
35 oz
Boneless, Skinless, Chicken Breast
(about 3 large breast)
½ tsp
Black Pepper
½ tsp
Garlic Powder
½ tbsp
Extra Virgin Olive Oil
6 cups
Water
168 g
Pasta Shells
(about 2¼ cups)
140 g
Red Onion
diced, (about ½ an onion)
280 g
Asparagus
chopped, (about 1 an bundle)
280 g
Frozen Green Peas
(about 2 cups)
¼ tsp
Salt
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
32 oz
Cream of Mushroom Soup
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Instructions
1
Start by bringing a large pot of water to a boil. Once the water is boiling add
the pasta to the water. Cook the pasta for 8-10 minutes until al dente. Once
done, remove from the heat and strain the water. Leave the pasta for now, it
will be mixed in later.
2
While the pasta is cooking: Heat a large deep pan to medium heat. While waiting
for the pan to heat up season the chicken with pepper and garlic powder. Once
the pan is hot, add the extra virgin olive oil to the pan.
3
Place the chicken immediately into the pan, leave it there for 2 minutes, then
flip to the other side and cook for an additional 2 minutes.
4
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Turn the heat to low and cover the chicken with a lid. Let it cook for
about’ 9‘ minutes, then flip and cover again for another’ 9‘ minutes.
5
After’ 9‘ minutes on each side covered, the chicken should be done. But this
does depend on the size of the chicken breast…these times are based on’ 9‘ oz
breasts. It is always best to check the internal temperature of chicken before
serving.
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side, I find that this delivers a perfect juicy chicken breast every time.
6
Once the chicken is done remove from the pan, leaving the juices in the pan.
7
Leaving the heat on medium, add the red onions to the pan. Cook the red onions
in the chicken juice for about 3-5 minutes, until most of the juice have been
cooked down. Be sure to stir often to prevent burning.
8
Now add the cream of mushroom soup to the pan with the onions. Cook the soup
with the onions for a few minutes.
9
While the soup is cooking, use a fork and knife to shred the chicken into bite
sized chunks.
10
Now add the chicken, asparagus, and peas to the pan with the cream of mushroom
soup and onions. Stir everything together until well combined. Season with the
additional pepper, salt, and garlic powder. Turn the heat up slighting and bring
the soup to a boil. Cook boiling for 5 minutes, stirring often.
11
After 5 minutes, turn the heat to low and add the pasta into the pan. Stir
everything together until the pasta is well distributed. Cook for a few
additional minutes to warm the pasta thru.
12
Serve and enjoy.
13
Note: You might feel like this recipe has a bit too much soup, this is becuase
the additional soup will help with keeping the recipe moist, preventing it from
drying out when reheating whether stored in the fridge, or frozen. If you plan
to eat the recipe immediatly feel free to reduce the amount of soup by about 8
oz, (1 cup). This will create more of a creamy, less soupy recipe.
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