Norma's Chicken & Pasta One Pan Dinner
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skinless / boneless chicken breast
( 10 3/4 ounce ) cream of mushroom soup
( 15 1/2 ounce ) corn, drained
( 15 ounce ) sweet peas, drained
( 12 ounce ) big flaky crescent rolls
( 12 ounce ) tri-color rotini
Spray a non-stick pan with olive oil and heat on med-high heat until hot.
While pan is heating, cut both chicken breast into bite size pieces and add to hot pan and cook until browned and no longer pink.
In a bowl mix both can's of cream of mushroom soup and add one can of milk and stir until smooth.
Add soup to chicken and stir to cover chicken pieces.
Add corn and peas and stir.
Cover and lower heat to med and continue cooking to heat all ingredients.
While soup,chicken, peas and corn are warming. Bring a pan of water to a hard boil and add Rotini.
Cook Rotini just to eldonte ( not cooked completly )
Drain Rotini and add to chicken mixture and stir to cover ingredients with soup.
Remove from stove and pour into a 13 X 9 baking dish.
Cover hot mixture with crescent rolls and seal ends over pan.
Brush crescent rolls with whisked egg and sprinkle with parmezan cheese.
Place in a pre-heaten oven set at 350 and bake for 15 to 20 minutes or until crescents are browned.
Serve with your favorite salad.
By placing the crescents over hot mixture will enable them to cook completely and become crisp.
Last Updated: Sat, Aug 6, 2011