Directions for: Italian Gigi Sauce on Pasta with Green Beans and Snap Peas
Ingredients
6 L water
1 tsp olive oil
1 lb(s) or 450 g boneless skinless chicken breasts
2 tsp prepared garlic (in a jar)
1 tsp basil
1 small onion
10 mushrooms
1 lb(s) or 450 g frozen green beans
1 tsp butter
tsp Italian seasoning
4 cup penne pasta
1 can (10 oz / 284 mL) condensed tomato soup
1 can the soup can 1% milk
cup chunky salsa
2 green onion
1 tsp olive oil
tsp dry basil leaves
lb(s) 225 g snap peas
Parmesan cheese, light (optional)
Directions
1. Fill a large stove-top pot with water, cover and bring to a boil. Heat oil in a large nonstick fry pan or wok at med-high. Cut chicken into bite-size pieces and add to pan as you cut.
2. Add garlic and basil to pan. Toss occasionally until meat is no longer pink.
3. While meat is browning
Sliver onion and add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Rinse green beans in colander and heat in large fry pan at medium high.
4. Add butter and spice and keep tossing to glaze and until tender. Place pasta in boiling water, stir and cook uncovered. Set timer according to package directions (approx 11 minutes). Add tomato soup to chicken mixture and stir. Gradually add milk, then salsa.
5. Rinse the cooked pasta under hot water in a colander. Let drain. Return pasta to pot. Toss with olive oil and basil. Rinse snap peas in colander and place in a serving bowl.
6. Serve sauce over pasta and sprinkle green onion for garnish. For those who dont want more than a bite of beans try the snap peas!
7. Our family also loves a little parmesan cheese on top.
See more: Main, Pasta, Dinner, Quick and Easy, Vegetables, Italian