Print View
- 10.75 oz cream of mushroom soup
- 3/4 cup milk
- 1/4 cup grated parmesan
- 1/8 tsp pepper
- 2 cups broccoli florets
- 1/8 tsp garlic powder
- 2 carrots, thinly sliced
- 1.5 cups farfalle pasta
- 10oz chicken chunks (2x5oz cans), drained
- Cook & drain pasta
- Meanwhile, prepare cream sauce. In a medium saucepan, mix
together cream of mushroom soup, milk, parmesan, pepper, brocolli,
garlic powder, and carrots.
- Bring to a boil over medium heat, then reduce to low and cover
- Simmer for 10 minutes or until veggies are tender
- Stir pasta and chicken into cream sauce and heat through