I don't know what it is about Sundays but I wake up in the morning ready to tackle my {very} lengthy to-do list that I seem to create during the week. This Sunday was no exception except that midway through my grocery shopping, I had an
intense pasta craving - I {literally} could not think about anything else. For a girl that loves carbs, it was easy for me to find a recipe that would satisfy my craving. I hope you enjoy this simple yet delicious recipe as much as we did!
Ingredients:
8 ounces Fusilli Pasta {we added Tri-Color Bow Tie pasta}
1.25 pounds boneless, skinless Chicken Breasts {diced}
2 tablespoons Olive Oil
1/2 cup chopped yellow onion
1 14.5oz can diced Tomatoes {we used Hunt's Basil & Garlic Diced Tomatoes}
1 can condensed Cream of Mushroom Soup
1 cup of Sweet Corn {you could also use peas if you don't like corn}
1 garlic clove {minced}
6 tablespoons shredded Parmesan Cheese
Salt & Pepper
Directions:
1. Cook pasta according to package directions, omitting salt.
2. In a separate pan, pour 2 tablespoons of Olive Oil; heat over medium - high heat.
3. Add diced chicken and onion to the Olive Oil and cook for 5 - 7 minutes
or until the chicken is no longer pink in the center. Stir occasionally.
4. Stir in undrained can of tomatoes, minced garlic and cream of mushroom soup.
Cook for approximately 5 minutes or until hot. Stir occasionally.
5. Then add corn into the chicken-tomato mixture. Mix well.
6. Drain pasta then add into chicken-tomato mixture. Let simmer for 3-4 minutes.
7. Add Salt & Pepper to taste. Sprinkle with Parmesan Cheese
I also picked up a new bottle of Cab that we had not tried from Fresh Market. It was a winner! If you enjoy an earthy, fairly dry, full-bodied red wine then you must try the 2012 Chalk Hill "The Good Lot" Cabernet Sauvignon.
I hope your coffee was strong and your Monday was short. :) Cheers to your week being as fabulous as YOU!
