Pasta with Vegetables and Chicken

Pat Duran


I had a can of sun ripened yellow tomato soup by Campbell's and made this wonderful pasta dish. This is great hot or cold. This pasta is great because of the sauce which is thick, sweet and simple.
It take no time at all to prepare,is great any time of day, and the ingredients can be adjusted to you preference.

★★★★★ 1 vote
4 or more
30 Min
Stove Top


1 lb
box mini penne
2 Tbsp
olive oil
2 Tbsp
chicken pieces, cooked and diced
2 clove
garlic, crushed
1 small
yellow onion, diced
14 oz
can carrots, cut in the round
5 or 6
mini bell peppers, various colors, stemmed and seeded ,thinly sliced
2 can(s)
(10 3/4 oz. each)sun ripened yellow tomato soup, by campbell's soup
1/2 c
dry white wine or rice wine vinegar
1/2 tsp
white pepper and salt to taste
1 pinch
crushed basil
1 Tbsp
italian seasoning
1/2 tsp
granulated sugar


1Cook the pasta in boiling water for 8 minutes- just until al dente. Drain well.
Heat the oil and butter in an electric fry pan or large skillet,until butter melts. Sauté the chicken, garlic and onion for a few minutes. Add the peppers and cook about 4 minutes more, stirring.
2Stir in undiluted soup,wine,salt and pepper, basil,Italian seasoning and sugar; cook for about 4 minutes. Adjust seasoning if needed.Gently stir in carrot rounds and pasta.
You can either just add the carrots in step 2 and serve over the cooked pasta or mix altogether.
If desired you can sprinkle chopped black olives and grated cheese on top of each serving.
4This kind of soup.

About Pasta with Vegetables and Chicken

Main Ingredient: Vegetable
Regional Style: American