Italian Chicken And Green Beans Recipe

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Italian Chicken and Green Beans

Teresa Rogers

By
@Tadirah

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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Serves:

6 or more

Prep:

10 Min

Cook:

15 Min

Ingredients

12 oz
elbow macaroni, cooked
3 large
chicken breasts, boneless and skinless
1 can(s)
(10.5 oz) cream of chicken soup
1 c
milk
2 c
frozen green beans (more or less is fine)
1 can(s)
(14.5 oz) diced tomatoes with italian seasonings (basil, garlic & oregano)
3
chicken bullion cubes
salt
to taste
pepper
to taste
1/8 tsp
ground oregano
1/2 tsp
parsley flakes
1 small
sprinkle adolph's tenderizer seasoned with spices for each chicken breast

Directions Step-By-Step

1
Prepare 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.
2
Cook the elbow macaroni per the package directions
3
In 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.
4
Add chicken to the mixture after you've cooked and diced it.
5
Drain 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!

About this Recipe

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids