Basil Chicken Pasta
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 (13 ounce) box cooked fettuccine
- 2 -3 chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon cayenne powder (only if you want to add heat)
- 2 tablespoons olive oil
- 1 cup onion, minced
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 1⁄2 cups hot water
- 2 chicken bouillon cubes
- 1 (10 ounce) can cream of mushroom soup (I used low fat)
- 1 1⁄2 cups skim milk (I only buy skim-use whatever you have)
- 4 tablespoons minced fresh basil
- 1⁄4 teaspoon ground pepper
directions
- Coat chicken with onion, garlic, and cayenne powder and grill till done. Be careful not to overcook. Rest when done.
- Mix hot water and bouillon cubes.
- Sauté onions and garlic in olive oil till translucent in a large pan.
- Mix together corn starch and a few tablespoons of the bullion and add mixture to onions and garlic. Mix well.
- Add the rest of the bullion and mix.
- Add cream of mushroom soup and milk and mix.
- Cube up the rested chicken and add to the pan.
- Add pepper and basil.
- Bring to a boil. Cook it for 2 minutes. Stir often.
- Serve over cooked fettuccine.
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