Quick and Easy Pasta: Creamy Chicken Pasta Skillet

If you’ve followed my blog over the past few weeks, then you know this is my absolute busiest time at work. This week, I am heading out Monday morning to coordinate the Midwest Poultry Federation Convention – the largest regional trade show for the poultry industry in the U.S. This means early mornings and late evenings and a lot of work – but it’s also a ton of fun as I get to see so many poultry peeps who come to Minnesota for this event! It also means I won’t have time for my blog this week.

However, that’s why I am thrilled to share this guest post by Elizabeth L. on behalf of ReadySetEat. This is a great website with tons of recipe ideas that are quick, easy and family friendly. (I need all three at my house to get me through the work week!)

Visit http://www.readyseteat.com to find easy recipes for dinner or pasta salad recipes for when the weather turns warmer. And many thanks to Elizabeth for sharing this recipe with us!

I am excited to be able to share a recipe with you on My Other More Exciting Self!  This recipe for a Creamy Chicken Pasta Skillet is a healthier choice and gives you another fun way to eat poultry.  The chicken breasts in the dish add lean protein; tomatoes and green peas help round out the meal with some vegetables.  Feel free to experiment with some of the ingredients, such as adding broccoli instead of peas.  You could even try playing around with different flavors and spices.

Creamy Chicken Pasta Skillet

Ingredients

• 8 ounces dry rigatoni pasta, uncooked
• PAM® Original No-Stick Cooking Spray
• 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 can (14.5 oz. each) Hunt’s® Petite Diced Tomatoes, undrained
• 1 can (10-3/4 oz. each) condensed cream of mushroom soup
• 1 cup frozen green peas, thawed
• 6 tablespoons shredded Parmesan cheese

Directions

1. Cook pasta according to package directions, omitting salt. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.
2. Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.
3. Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese.

I hope you enjoy this recipe!  If you are interested in more poultry recipes, you can try some of our chicken recipes or turkey recipes on ReadySetEat.com.