Ingredients
4
4 servings
- •1 (8 ounce) package whole wheat penne pasta
- •2 tablespoons olive oil
- •3 tablespoons minced garlic
- •1 pound skinless, boneless chicken breasts, cubed
- •1 (8 ounce) package sliced fresh mushrooms
- •1 (10.5 ounce) can fat-free cream of mushroom soup
- •½ cup water, or as needed
- •1 pinch garlic salt, or to taste
- •1 pinch red pepper flakes, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
- Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 50g
- Fat: 15g
- Fiber: 3g
- Protein: 34g
- Sugar: 4g
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