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Southwest Chicken & Pasta

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One pot dinners are great when you want a meal with very little clean up. Colorful and full of flavor, Southwest Chicken Pasta features, broccoli, green peppers, and chunks of chicken all simmered in a creamy sauce. Fast easy and satisfying, make this delicious pasta recipe for the family on a busy weeknight. It may very well become your go-to recipe when you need something ready in a jiffy.

Serves4 about 1 3/4 cups each

Preparation Time10 min

Cooking Time25 min


  • 3 cups uncooked corkscrew-shaped pasta (rotini)
  • 2 cups broccoli florets cut into 1-inch pieces
  • 1 medium green or red pepper, chopped (about 3/4 cup)
  • 1 can (10.75 ounces) Campbell's Condensed Cream of Mushroom Soup
  • 1/4 cup milk
  • 3/4 cup Pace Chunky Salsa or Pace Picante Sauce
  • 1 1/2 cup cubed cooked chicken
  • grated Parmesan cheese, to taste


  1. Cook the pasta according to the package directions in a 3-quart saucepan.

  2. Add the broccoli and pepper for the last 4 minutes of cooking time.

  3. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan.

  4. Stir the soup, milk, salsa and chicken in the saucepan and cook until the mixture is hot and bubbling. Sprinkle with the cheese.

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This is a really yummy and easy to make dish. It's perfect for tossing together quickly using things we normally have on hand. We used some chicken leftover from making fajitas and the fajita seasoning really enhanced the dish. Next time we made this, I'll definitely add some fajita seasoning to the chicken before it's added. We also sprinkled some shredded cheddar cheese over the dish before serving.


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