Print the recipe card! italian chicken
This is a popular pantry meal at our table. It comes from the book “100 – day Pantry” by Jan Jackson. Since I can’t seem to leave well enough alone I twiddled with it, so the recipe here is different from the original recipe. I doubled the amount of pasta it called for (it’s easier that way — all I have to do is buy a box of pasta, no measurement involved) and also I used all of the canned juices (rather than draining them) to cook the pasta. It’s a quick meal requiring hardly any work!
Prep time: 5 minutes
Cook time: 7-10 minutes
1 (16 oz.) box farfalle pasta
1 (14 oz) can chicken broth
1 (10 – 15 -oz.) can chicken
1 (4 oz.) can mushrooms
1 can diced Italian style tomatoes (*2 cans if you like it more saucy)
1/2 cup Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1 TBS dried parsley
Combine chicken broth with the drained water from the mushrooms, chicken and tomatoes and heat to boiling. Add the pasta and simmer, covered, until pasta is cooked (7-10 min). Add canned items, stir to combine. Add parmesan cheese and spice bag, stir all together and serve.
- when I store this pantry meal I use two bags to hold it all. I label both of the bags and have a note on the recipe card so I won’t forget that it includes two bags.
In my book this recipe is used as a:
*Long Term Recipe
*3 month meal