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Easy Chicken & Pasta
4 servings
Ingredients
½ tsp. olive oil
1 lb. ground chicken breast, skinless - cooked
½ cup onions - chopped
½ cup red and green bell peppers - chopped
10 ¾ oz. low-fat cream of mushroom soup
½ cup water
1cup twist pasta - cooked
1 ½ cup frozen mixed vegetables -- thawed
Instructions
In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.
288 Calories; 3g Fat (10% calories from fat); 31g Protein; 28g Carbohydrate; 66mg Cholesterol; 206mg Sodium
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