Main Course, Main Dish
uncooked angel hair pasta
or gluten-free pasta
14.5 oz cans
low fat, low sodium chicken broth
10.75 oz cans
low fat, low sodium condensed cream of mushroom soup
low fat sour cream
grated (about 1 cup), divided
minced or pressed
(or 1 pound chicken or turkey meat, diced)
trimmed and cut into 1-inch pieces
shredded cheddar cheese
Prepare pasta according to package directions except replace water with chicken broth. Cook until noodles are al dente.
While the pasta cooks, combine soup, sour cream, half of Parmesan cheese, milk, onion, garlic, and black pepper.
Add chicken, mushrooms, and asparagus. Mix well.
Transfer pasta and broth to a 3-quart casserole dish.
Add soup mixture and toss to coat the pasta evenly.
Microwave on high for 6 to 8 minutes or until heated through.
Top with the remaining Parmesan cheese and cheddar if using.
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