Ingredients:2 chicken breasts, cooked and diced
1/2 c. Zesty Italian Dressing (I use fat free)
1 c. baby carrots cut in strips
1 c. frozen peas
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. Chicken Broth
1/2 tsp. Garlic Powder
1/2 tsp. Onion Salt
1/2 tsp. Black Pepper
Grated Cheese
Directions:
1. Cook pasta according to package directions. In last three minutes of pasta cooking, add in carrots and peas.
2. Take cooked and diced chicken and, in a large skillet, cook with Italian Dressing/Marinade for a few minutes. Then add all remaining ingredients into the skillet. Mix well and let boil.
3. Drain pasta and vegetables. Add the chicken mixture to the pasta/veggies mixture.
4. Serve with grated cheese on top.
2. Take cooked and diced chicken and, in a large skillet, cook with Italian Dressing/Marinade for a few minutes. Then add all remaining ingredients into the skillet. Mix well and let boil.
3. Drain pasta and vegetables. Add the chicken mixture to the pasta/veggies mixture.
4. Serve with grated cheese on top.
*Note: You may add more cans of Cream of Chicken or Mushroom soup to get the desired consistency of sauce. *
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