THIS CONTENT WAS PRODUCED FOR WALMART BY THE FOUNDRY @ DOTDASH MEREDITH. ALL RECIPES EDITORIAL STAFF WAS NOT INVOLVED IN ITS CREATION OR PRODUCTION.
- servings 2-4
- Yield 4-6 bowls
- prep time 5 minutes
- cook time 30 minutes
- additional time none
- total time 35 minutes
One-Pot Creamy Ditalini Pasta with Campbell’s® Condensed Cream of Chicken Soup
This one-pot simple yet hearty pasta dish takes less than 30
minutes to make, thanks to Campbell’s® cream of chicken soup.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup Fresh Sliced Baby Bella Mushrooms
- 3 tablespoons olive oil
- 2 cups Ditalini Pasta (option to substitute with orzo)
- 2 cans of Campbell's Condensed Cream of Chicken Soup
- 1 cup of water
- Salt and pepper to taste
Directions
- Preheat oven to 350° F.
- Season both sides of the chicken with salt and pepper.
- Wash mushrooms with water and dry with paper towels.
- In an ovenproof pan (cast iron, Dutch oven), heat 2 tablespoons olive oil on medium heat. Add chicken and cook for 2-3 minutes per side. Set the chicken aside on a plate.
- In the same pan, heat 1 tablespoon olive oil and add the mushrooms. Cook until they’re lightly softened, around 2 minutes.
- Add the ditalini, cream of chicken soup, and water. Stir to combine.
- Place the chicken breasts on top of the mushroom and ditalini mix.
- Cover pan tightly with a fitted lid or foil. Bake for 10 minutes, then remove from the oven.
- Place the chicken breasts on a plate and stir the rest of the mushroom and ditalini mix. Put the chicken breasts back in the pan, placing them so that the sides that had been on the bottom are on top. Cover the pot and return to the oven for another 10-12 minutes, or until the ditalini is fully cooked.
- Serve immediately.
