Creamy Rotini Chicken


Creamy Rotini Chicken

Source:Wikipedia


Rotini is a type of helix- or corkscrew-shaped pasta. The name derives from the Italian for twists. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ("wagon wheel" pasta).Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.


Ingredients

Serving Size: 4


1 pound uncooked rotini pasta

1 tablespoon margarine

1 pound skinless, boneless chicken breast halves - cut into strips

1/2 cup chopped onions

2 garlic cloves minced

1 (10.75 ounce) can condensed cream of chicken soup

2/3 cup milk

2/3 cup water

1 (3 ounce) package cream cheese, cubed and softened

3/4 cup grated Parmesan cheese


Preparation Methods:

Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, and cook 4 minutes or till the pasta is cooked. Drain, and transfer to a large bowl. Melt the margarine in a skillet over medium heat, and cook the chicken,garlic and onion 5 minutes, until chicken juices run clear and onions are tender. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken, garlic and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the cooked rotini pasta and serve.

Comments

Sanghi said…
Yummmy new chicken delight!

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style