This dish is a quick and easy weeknight meal with a rich and flavorful garlic parmesan sauce. The beef is tender and juicy, and the rotini pasta perfectly soaks up the delicious sauce.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon black pepper
- 8 ounces rotini pasta
- Fresh parsley, chopped, for garnish
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Make the sauce: Stir in the diced tomatoes, cream of mushroom soup, heavy cream, Parmesan cheese, oregano, basil, and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Combine and simmer: Return the chicken to the skillet and simmer for an additional 5 minutes, or until the chicken is cooked through.
- Serve: Add the cooked rotini pasta to the skillet and toss to coat with the sauce. Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.
Tips and Variations:
- For a richer flavor, use bone-in, skin-on chicken thighs.
- Add other vegetables to the sauce, such as mushrooms, spinach, or broccoli.
- Substitute other types of pasta, such as penne or rigatoni.
- Top with a sprinkle of red pepper flakes for a bit of heat.
- Serve with a side salad or crusty bread.
Enjoy!