Okay, as promised– here’s my super easy Cream of Mushroom Soup Chicken Pasta dish. If you recall, I have a deep love and respect for cream of mushroom soup. It’s just a great staple to have in your pantry in case you’re in a meal time pinch. Also, if you get the low-fat, low-sodium kinds– you don’t have to worry about whether or not what you’re concocting in your kitchen is on par with the evil fast food down the street.
I first came across a recipe similar to this in a magazine, and then of course doctored it up my own way to the point that it’s not even close to the magazine anymore. I hope you enjoy it!
4 halves of chicken breast
two cans cream of mushroom soup
1 cup chopped fresh spinach
1/2 cup cherry tomatoes halved
1/4 cup red wine vinegar
1/2 cup (ish) of water
(optional) 1/2 cup parmesan cheese
2 tablespoons olive oil
Italian seasonings to taste (eh, maybe some pepper too)
Serve with pasta of choice (I prefer angel hair or a linguine)
1) Season your chicken to taste and sear it on medium heat in the two tablespoons of olive oil. Once browned, set aside.
2) In same pan, saute the spinach and tomatoes.
3) Mix cream of mushroom soup, water and red wine vinegar together. Add more water depending one what consistency you want. Add to pan and mix thoroughly, incorporating the veggies. Season to taste. Add parmesan cheese and mix.
4) Add chicken back to pan and let it simmer, covered for 15 minutes.