What's Cooking Wednesday - Chilli Chicken Pasta Topper

I have to be honest I wasn't sure how this recipe was going to go over. Things that I have made in the past that use a Cream soup for the base aren't very well received. Michael has an adversion to anything that may even closely resemble an alfredo type sauce. So I have to admit that I was quite surprised that this dish turned out to be such a hit.



Chili Chicken Pasta Topper

1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cubed
1 can cream of chicken with herbs soup
1/2 cup milk
2 tbsp grated parmesan
1 tsp chilli powder
1/2 tsp garlic powder
4 cups hot cooked corkscrew pasta

Heat oil in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, chilli, garlic and heat through. Serve over pasta.

Recipe Notes: Well I can't seem to find cream of chicken with herbs soup anywhere, so I just used plain old cream of chicken soup and it tasted just fine. There's really not anything I would change. Maybe throw in a few mushrooms ar a couple strips of crumbled bacon just for kicks. It's another one of those good base recipes. A recipe you can build on and adjust to your own tastes. 4/5