Cooking Louisiana - Jack's Chicken Pasta

Chicken Pasta -  Print Version  -  [Full Version] 

3 chicken breasts cut in pieces
1 med. onion chopped
1/2 red bell pepper chopped (I like the color)
Tbs. diced garlic
Hand-full of chopped green onions
Sm. hand-full of chopped fresh parsley
Lemon Pepper Seasoning
Creole seasoning
Cream of mushroom soup (or your favorite)
Angel Hair Pasta (1" round)
1 tbs. butter (about)
Olive oil to coat bottom of pan

Season chicken breast with creole seasoning and lemon pepper. In olive oil, brown chicken breast and onion lightly. 

Put the pasta to boil.

Add bell pepper and garlic and sauté another 5 minutes or so.

Add cream of mushroom soup and 1/4 cup of water and parsley. Cover and cook on low fire until the soup and well blended. Stir occasionally so it doesn't burn. Taste and add seasoning as you see fit.

Rinse and drain cooked pasta and add to Soup mixture. Stir well and cover. Cook on low fire for 5 minutes.

Adjust seasonings as you like. If it looks a little too thick add small amounts of water until it's the consistency you like. Don't over thin the soup.

A little Andouille Bread goes well with this....  [Full Version]



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