Asparagus Chicken Pasta

Campbell's Asparagus Chicken Pasta Recipe

What to do with that leftover chicken?  Make this tasty dish that uses canned asparagus and cream of mushroom soup to transform the chicken into a new and exciting dish.

At a glance

Prep

20 min.

Total

35 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 15 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

2 cans (12 ounces each ) asparagus spears, drained
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
2 cups diced cooked chicken
1/2 cup milk
6 ounces (about 1/3 package) fettuccine pasta or your favorite pasta, cooked and drained (about 3 cups)

How to Make It

  • 1

    Reserve half the asparagus spears. Chop the remaining asparagus spears.

  • 2

    Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

  • 3

    Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.

  • 4

    Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.

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  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • Easy Substitution: You may also use 14 fresh asparagus spears, cooked and drained, for the canned asparagus.
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RID#26124

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