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RECIPE
10 INGREDIENTS7 STEPS20MIN

Chicken and Mushroom Pasta

4.5
4 Ratings
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316 Saved
Cheryl Norman
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A great one-pot meal for when you don't have a ton of fresh ingredients on hand.

20MIN

Total Time
Cheryl Norman
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Ingredients
US / METRIC
Servings:
4
Serves 4
2 cups
1 can
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
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Nutrition Per Serving
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CALORIES
503
FAT
28.1 g
PROTEIN
26.5 g
CARBS
36.3 g

Directions

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Step 1
Layer the Chicken (2 cup) in the bottom of the pot of a pressure cooker. Spread Cavatappi Pasta (1 cup) on top the chicken.
Step 2
Pour the Campbell’s® Condensed Cream of Chicken Soup (1 can) and Chicken Broth (10 fluid ounce) 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 Mushroom (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!

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Nutrition Per Serving
Calories
503
% Daily Value*
Fat
28.1 g
36%
Saturated Fat
9.7 g
48%
Trans Fat
0.0 g
--
Cholesterol
68.9 mg
23%
Carbohydrates
36.3 g
13%
Fiber
2.3 g
8%
Sugars
2.3 g
--
Protein
26.5 g
53%
Sodium
1435.1 mg
62%
Vitamin D
0.2 µg
1%
Calcium
311.0 mg
24%
Iron
3.0 mg
17%
Potassium
343.3 mg
7%
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