Chicken and Mushroom Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Chicken

1 can
(10.5 oz)

Condensed Cream of Chicken Soup

Used Campbell’s® Condensed Cream of Chicken Soup

10 fl oz

Chicken Broth

or Water

1 cup

Cavatappi Pasta

or Similar Size Pasta

1 clove

Garlic , minced

1/2 cup

Asparagus , sliced

1/2 cup

Mushrooms

1 cup

Mozzarella Cheese , shredded

1/2 cup

Parmesan Cheese , shredded

to taste

Fresh Basil

Cooking Instructions

HIDE IMAGES

Step 1

Layer the Chicken (2 cups) in the bottom of the pot of a pressure cooker. Spread Cavatappi Pasta (1 cup) on top the chicken.

Step 2

Pour the Condensed Cream of Chicken Soup (1 can) and Chicken Broth (10 fl oz) over so that all pasta is submerged in liquid. Scatter the Garlic (1 clove) on top.

Step 3

Close lid, bring to pressure, and cook 4 minutes. Immediately remove from heat or hit Cancel on electric models and release pressure. Carefully open lid and stir in the Mushrooms (1/2 cup) and Asparagus (1/2 cup) .

Step 4

Cover and let the vegetables cook in the residual heat. There’s no need to return to heat.

Step 5

After about 10 minutes, open and sprinkle Mozzarella Cheese (1 cup) and Parmesan Cheese (1/2 cup) over the top.

Step 6

Cover for another 3-5 minutes or until cheeses have melted.

Step 7

Serve garnished with optional Fresh Basil (to taste) . Enjoy!