I feel like I have slacked off in the recipe department lately. Not because I'm not cooking but because some of our meals are just boring. I've already shared my Pumpkin Smoothie (YUM) and my Blueberry mango Smoothie. Last week I made Quinoa Black Bean "burgers" again. My husband just can't get enough!
My plan is to make our meals in advance so we save money AND time, plus it should cut down on any unhealthy "last minute" choices. I used chicken that I had made in the slow cooker so it was nice and tender. I save the "juice" to use in this recipe
|It may not look like the much but it was yummy!|
Creamy Chicken Pasta
Chicken (4 breasts)
Pasta (1 box)
Cream of Mushroom Soup (2 cans)
Broccoli (or whatever veggie you like)
*Water: 3 cups* If you would prefer, you can use broth instead
Optional: Chicken or Veggie broth
Optional: salt and pepper
Cook your pasta, drain and set aside.
In a large pot, add cream of mushroom soup, water/broth and Broccoli (or any veggie). Cook on low for 5-8 minutes to combine water/broth and soup and to lightly cook veggies.
Add in cooked pasta. Serve hot!