Recipe by Emily Passaro
I found this recipe in Taste of Home's Cooking for 2 magizing summer 2006 edition. I changed a few things to work for my family. I am a very picky eater and I love this. This recipe is very flavorful and moist and not salty at all. It only got a couple of bad reviews because someone is mad at me for giving another recipe a 2 star rating.
Top Review by Ryleigh
I was looking for a quick weeknight dinner and found this recipe. I decided to try this recipe because I was intrigued by the chef's accusations of a "revenge rating". It looked quick and easy, and my family loves Italian flavors. I am sorry Ms. Passaro but this recipe failed my family's taste test. My teenage twin sons (who devour anything) were not impressed. I used a low sodium version of the soup because we follow a low sodium diet for my DH%u2019s blood pressure and it seemed a bit bland. I may try a sauce with fresh tomatoes to remove the "processed" aspect%u2014but that would take away the convenience. I guess this was just not for our tastes.
- 24 ounces boneless skinless chicken breasts
- 4 tablespoons all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 egg, beaten
- 2 cups uncooked spiral shaped pasta
- 1 (19 ounce) can tomato soup with basil
Directions See How It's Made
- Combine flour, salt, and pepper in a small bowl.
- Coat each piece of chicken in egg and then flour mixture.
- Spray a large skillet with cooking spary.
- Brown chicken over medium heat and then drain all liquid from the pan.
- Cook pasta as directed on package.
- Pour soup over chicken and bring to a boil.
- Reduce heat, cover, and simmer for about 5-7 minutes or until chicken is done.
- Serve chicken over pasta and top with extra sauce. I also like to put a little fresh basil and parmesan cheese on mine.