Southwest Chicken & Pasta

Campbell's Southwest Chicken & Pasta Recipe

Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite.

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Servings: about 1 3/4 cups each

Cook: 25 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

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

3 cups uncooked rotini (spiral) pasta
2 cups broccoli florets, cut into 1-inch pieces
1 medium red bell pepper or green bell pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
3/4 cup Pace® Chunky Salsa or Pace Picante Sauce
1 1/2 cups cubed cooked chicken
1/4 cup grated Parmesan cheese (optional)

How to Make It

  • 1

    Cook the pasta according to the package directions in a 3-quart saucepan.  Add the broccoli and pepper for the last 4 minutes of cooking time.  Drain the pasta mixture well in a colander.  Return the pasta mixture to the saucepan.

  • 2

    Stir the soup, milk, salsa and chicken in the saucepan and cook until the mixture is hot and bubbling.  Sprinkle with Parmesan cheese, if desired.

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  • Tip: Substitute 2 1/2 cups uncooked medium tube-shaped pasta (ziti) for the rotini.
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RID#24516

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