Rosemary Chicken and Mushroom Pasta
Recipe from Campbell's


Rosemary Chicken and Mushroom Pasta

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Ingredients
  • 2  tbsp.
    olive or vegetable oil
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  • 1 1/2  lb.
    skinless, boneless chicken breast, cut into strips
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  • 4  cups
    sliced mushrooms (about 12 ounces)
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  • 1  tbsp.
    minced garlic
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  • 1  tbsp.
    chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed
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  • 1  can
    (14 1/2 ounces) Campbell's® Chicken Gravy
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  • 1  pkg.
    (16 ounces) linguine or spaghetti, cooked and drained
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  •  
    Shredded Parmesan cheese
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Directions
1.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and mushrooms in 2 batches and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
2.
Reduce the heat to low. Stir the garlic and rosemary in the skillet and cook for 1 minute. Stir the gravy in the skillet and heat to a boil.
3.
Return the chicken and mushrooms to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Place the pasta in a large serving bowl. Pour the chicken mixture over the pasta. Toss to coat. Serve with the cheese.

Tip:
For a rustic twist, try whole wheat pasta in the recipe.
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