Yummy & Healthy Sunday Recipe: Creamy Chicken and Cheese Pasta

April 22 2018

Try it tonight and see what you think!

0:10 Prep | 0:15 Cook | 4 Servings | Capable cooks




375g Barilla Penne Rigate

1 bunch asparagus, trimmed, cut into 2cm lengths

1 tablespoon olive oil

2 (360g) chicken breast fillets, trimmed, thinly sliced

2 garlic cloves, crushed

1 medium brown onion, sliced

410g can cream of celery soup

1/2 cup frozen peas

1 cup grated low-fat cheddar cheese

1/4 cup finely chopped fresh flat-leaf parsley leaves



Step 1
Cook pasta in a saucepan of boiling, salted water until tender, adding asparagus to pan for the last 2 minutes of cooking. Drain.
Step 2
Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic, and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through.
Step 3
Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and parsley. Cook, stirring, for 2 minutes or until cheese has melted. Serve.
Recipe by Liz Macri for Super Food Ideas / Taste Magazine.