Bucatini Pasta with In A Creamy White Sauce With Chicken
Serving Size / Yield
- 1 can cream of mushroom soup
- 4 garlic cloves, minced
- ½ C. chicken broth
- 1 tsp. black pepper
- ½ C. heavy whipping cream
- 4 boneless, skinless chicken breasts
- ¼ C. sundried tomatoes, chopped
- ¼ C. chopped parsley
- ½ C. parmesan cheese
Cook pasta according to box directions.
Cook chicken on a greased skillet for about 5 minutes on each side, then cut into small chunks.
In a skillet, heat soup, broth, garlic, whipping cream, tomatoes, parsley and pepper together. Stir in noodles and cheese and heat for about 5 minutes.