italian chicken and green beans
(1 rating)
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I made this Monday night and the family loved it. It started as a recipe off the side of a Kroger Private Selection Campanelle pasta bag, but I was missing 1/2 the ingredients and did not have time for a trip to the store. As I put it on the table, my husband asked me what it was - and I said, "I don't know, I just made it up!" I figured it should have a name to share it.
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(1 rating)
yield
6 or more
prep time
10 Min
cook time
15 Min
Ingredients For italian chicken and green beans
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12 ozelbow macaroni, cooked
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3 lgchicken breasts, boneless and skinless
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1 can(10.5 oz) cream of chicken soup
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1 cmilk
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2 cfrozen green beans (more or less is fine)
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1 can(14.5 oz) diced tomatoes with italian seasonings (basil, garlic & oregano)
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3chicken bullion cubes
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saltto taste
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pepperto taste
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1/8 tspground oregano
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1/2 tspparsley flakes
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1 smsprinkle adolph's tenderizer seasoned with spices for each chicken breast
How To Make italian chicken and green beans
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1Prepare the chicken breasts by sprinkling them with seasoned tenderizer. I microwaved mine for 12 minutes in the new small ridged baker (a new stoneware piece from The Pampered Chef) I was impressed with how fast that works and how juicy they turn out. You could boil, bake or pan grill the chicken as well - whatever works easiest for you.
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2Cook the elbow macaroni per the package directions
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3In a large 12 inch family skillet, combine the soup, milk, diced tomatoes, green beans, chicken bullion cubes, oregano and parsley. Cook until this is bubbling.
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4Add chicken to the mixture after you've cooked and diced it.
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5Drain your macaroni and add it to the skillet. Mix it all together - salt and pepper to taste. Sprinkle it with a little Parmesan cheese if you like!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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