Chicken Lemon & Arugula Pasta
Craving a light-yet-filling recipe but want to avoid the cleanup? Say hello to our Chicken, Lemon & Arugula Pasta - the one-pot wonder that transports you to a culinary escape in a mere 50 minutes.
Ingredient
- 2 tablespoons olive oil
- 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
- 8 ounces baby portobello, cremini or baby bella mushrooms, sliced
- 1 medium yellow squash or zucchini, cut in half lengthwise and sliced crosswise (about 2 cups)
- 3 cloves garlic, chopped
- 1/2 cup dry white wine
- 8 ounces uncooked farfalle (bow tie) pasta, cavatappi, penne or fusilli (about 2 cups)
- 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 3 cups arugula or 1-inch pieces cooked asparagus
- 1 teaspoon finely grated lemon zest (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Direction
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken with salt and pepper. Add the chicken and cook until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.
- Heat the remaining oil in the saucepot. Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally. Add the squash and cook for 2 minutes. Add the garlic and cook and stir for 30 seconds. Add the wine and cook for 30 seconds.
- Add the farfalle, broth and soup and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 15 minutes or until the farfalle is al dente and the sauce is thickened, stirring occasionally.
- Return the chicken to the saucepot and cook until hot. Season to taste. Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese and a drizzle of olive oil, if desired. Toss just before serving and serve hot with grated Parmesan on top if you so choose.
