Creamy Rotini Chicken

Creamy Rotini Chicken


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.


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.


Sanghi said…
Yummmy new chicken delight!

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