Start by bringing a large pot of water to a boil. Once the water is boiling add the pasta to the water. Cook the pasta for 8-10 minutes until al dente. Once done, remove from the heat and strain the water. Leave the pasta for now, it will be mixed in later.
While the pasta is cooking: Heat a large deep pan to medium heat. While waiting for the pan to heat up season the chicken with pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately into the pan, leave it there for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncookedâ€¦if not golden, give each side another minuteâ€¦your pan wasn’t hot enough. Turn the heat to low and cover the chicken with a lid. Let it cook for about' 9' minutes, then flip and cover again for another' 9' minutes.
After' 9' minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breastâ€¦these times are based on' 9' oz breasts. It is always best to check the internal temperature of chicken before serving.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time.
Once the chicken is done remove from the pan, leaving the juices in the pan.
Leaving the heat on medium, add the red onions to the pan. Cook the red onions in the chicken juice for about 3-5 minutes, until most of the juice have been cooked down. Be sure to stir often to prevent burning.
Now add the cream of mushroom soup to the pan with the onions. Cook the soup with the onions for a few minutes.
While the soup is cooking, use a fork and knife to shred the chicken into bite sized chunks.
Now add the chicken, asparagus, and peas to the pan with the cream of mushroom soup and onions. Stir everything together until well combined. Season with the additional pepper, salt, and garlic powder. Turn the heat up slighting and bring the soup to a boil. Cook boiling for 5 minutes, stirring often.
After 5 minutes, turn the heat to low and add the pasta into the pan. Stir everything together until the pasta is well distributed. Cook for a few additional minutes to warm the pasta thru.
Serve and enjoy.
Note: You might feel like this recipe has a bit too much soup, this is becuase the additional soup will help with keeping the recipe moist, preventing it from drying out when reheating whether stored in the fridge, or frozen. If you plan to eat the recipe immediatly feel free to reduce the amount of soup by about 8 oz, (1 cup). This will create more of a creamy, less soupy recipe.
Meal planning and pasta cravings rolled into one simple recipe!
Creamy Chicken Pasta with Peas and Asparagus
Amount Per Serving
Calories 612Calories from Fat 106
% Daily Value*
Saturated Fat 0.3g2%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 0.6g
Vitamin A 22.9IU0%
Vitamin C 19.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.