Easy Mushroom-Chicken over Pasta for Two

Name: Easy Mushroom-Chicken over Pasta for Two
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 serving(s)
Ingredients: 1/4 lb spiral shaped pasta (or pasta of your choice); 1 cup frozen cubed chicken meat, pre-cooked (Schwann's or similar, adjust amount to suit appetites); 1 tablespoon dried onion flakes; 1 1/2 teaspoons chicken bouillon powder; 2 tablespoons margarine; 3 tablespoons stuffed Spanish olives, sliced or chopped; 1 (10 1/2 ounce) can cream of mushroom soup

Submitted by T.O.M.

"A quick dish for two busy people. Easily increased for friends or family."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 2-3

ingredients

¹⁄₄ lb spiral shaped pasta (or pasta of your choice)
1 cup frozen cubed chicken meat, pre-cooked (Schwann's or similar, adjust amount to suit appetites)
1 tablespoon dried onion flakes
1 ¹⁄₂ teaspoons chicken bouillon powder
2 tablespoons margarine
3 tablespoons stuffed Spanish olives, sliced or chopped
1 (10 1/2 ounce) can cream of mushroom soup

directions

Cook noodles according to package directions.
Combine powdered bouillon and onion flakes with 1/4 cup water in a microwave-safe cup. Heat for 20 seconds, stir, and set aside. Stir occasionally while onions rehydrate.
Thaw chicken in microwave. Melt margarine over medium heat in a saute skillet. Add onion mixture (including water) and simmer for 2 or 3 minutes, stirring from time to time. Add water or margarine if needed.
Add chicken to skillet. Mix well and cook together 2 or 3 minutes, stirring occasionally.
Stir mushroom soup and olives into chicken. Combine thoroughly and simmer about 5 minutes, stirring as needed.
Drain pasta and arrange on an oblong platter. Pour mushroom chicken over pasta and garnish as desired.

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RECIPE SUBMITTED BY

T.O.M.

My job takes me on the road all the time - 40,000+ miles a year. When I get home I relax by cooking. My wife is both my guinea pig and my fan club. We've raised a house full of boys - one son, several nephews, a rotating cast of hungry friends - and they've cooperated through the years by filling up on my experiments. My "nom de chef" (TOM) stands for what the boys call me, "The Old Man."

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