The cream of celery soup gives this pasta dish a lovely flavour. Use whatever vegetables you have on hand (I added celery and used mixed vegetables instead of just peas). Another quick and easy meal for the busy mums out there!
Ingredients:
375g penne pasta (or macaroni shells)
1 bunch asparagus, trimmed, cut into 2cm lengths
1 tablespoon olive oil
300g chicken breast fillets, sliced
2 garlic cloves, crushed
1 medium brown onion, sliced
410g can cream of celery soup
1/2 cup frozen peas
1 cup grated cheddar cheese
Method:
Cook pasta in a saucepan of boiling water until tender, adding asparagus to pan for the last 2 minutes of cooking. Drain.
Heat oil in a frying pan over high heat. Add chicken, garlic and onion. Cook, stirring, for 3-4 minutes or until chicken is cooked through.
Add soup, peas and 1/3 cup cold water. Bring to the boil. Add pasta, asparagus and cheese. Cook, stirring, for 2 minutes or until cheese has melted.
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