Ingredients:
2 teaspoons canola or olive oil
500 g chicken breast fillets, cut into
thin strips
420 g can condensed cream of mushroom
soup
2 cups water
½ teaspoon dried basil
500 g packet mixed frozen vegetables
2 cups dried pasta spirals, uncooked
1 cup reduced fat cheddar cheese, grated
Serves 6
Method:
Heat oil in a deep large frying pan
over medium heat.
Add the sliced chicken and cook,
stirring frequently for 5 minutes or until browned. Remove chicken and set
aside.
Add soup, water, basil and uncooked
pasta to the pan.
Bring to the boil, reduce heat to
medium, cover and simmer 15 minutes or until pasta is just tender.
Stir in the cooked chicken, frozen
vegetables and grated cheese. Cook for 5 minutes or until the vegetables are
hot and tender.
Tips:
This is a great dish to prepare ahead
of time and have ready for a quick reheat.
Serve with crusty bread and a green
salad or a fresh fruit platter.
A mix of fresh vegetables can be used
but I find the frozen vegetables quick and easy when time is short.
Serve with a sprinkle of freshly grated
parmesan cheese for extra flavour.
Nutrition information per serve:
Energy 1373 kJ
Protein 29 g
Fat 7 g
Carbohydrate 37 g
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