This is a variation of a dish that every overseas student would have made at some point in their student life. I was at a loss as to what to cook one day, and suddenly remembered this. It also helped that I needed to finish up a can of mushroom soup that was expiring 
You need:
- 1 can of mushroom soup
- half a chicken cut into small pieces
- Some button mushrooms (I use fresh)
- 2 potatos to take off the salty edge
- Some olive oil, and pepper to season
- Some dried mixed herbs
- Dried pasta – I like penne quills
Serves: 4
How to:
- Marinade the chicken pieces with olive oil and pepper. Leave aside for 20 minutes or more.
- Heat up a pan or pot and brown the chicken pieces to seal in the juices.
- Add in the can of mushroom soup and an equivalent can of water and the mushrooms and potatoes.
- Add some dried mixed herbs or some chilli powder for a spicy touch.
- Let it simmer for about half an hour, stirring constantly.
- While the chicken is cooking, boil up a pot of water with some salt and a dash of olive oil in it. When it reaches a rolling boil, add in the pasta.
- Boil the pasta until it is cooked through but springy – al dente as the Italians will say. My method of testing if its cooked is to cut it in half or bite into it.� If the center is still hard, it needs more boiling. If its cooked through, you’ll know.
- Drain out the pasta and run under cold tap water to stop the cooking process.
- Separate out the pasta into deep plates and spoon the chicken mixture over it.
- Serve with a dash of chilli or paprika powder.
This is a comfort dish meal that everyone in my family enjoys. I can whip it up in under an hour so its useful for those days when you just get home from work and are too tired to cook anything really substantial. If you cook this in a non-stick pot, you can leave it to simmer on low heat and run off and get a quick shower.
You can serve this with some green salad if you’d like some greens with your dish.
Do note that canned mushroom soup is already salty by itself so you don’t really need to add any salt to this dish. I learnt this the hard way!
Yummy!
Popularity: 12% [?]
Related posts:
- Quick and Easy Mushroom Pasta
- Stir fried Tuna Pasta with egg
- Simple and Healthy Pasta Salad with Olive Oil
- Stirfired Pasta with light sauce and fried prawn
- Stirfried Roast Duck Fettucine
- Simple Chicken and Sausage Casserole
- Chicken Rice cooked in a rice cooker
- Chinese Rice Wine Chicken with Vermicelli (Ang Chiew Kuay Mee Suah)
