Do you ever have one of those nights when you can’t seem to get everything done? The kids aren’t doing their homework, the laundry never got folded (or even switched for that matter), and the baby will NOT let you put her down. Well, this recipe is for one of those days. Because it’s easy and quick. But your husband will think you spent hours on it.
My kids loved this recipe. It’s very family friendly and like I said, easy! Just make sure to take the chicken out of the freezer to speed up the cooking time and you’ll be all set. I love the creamy dijon sauce. It’s a hearty meal that leaves even my 16 year old son satisfied. You’re family will love it.
So let’s get started!
Easy and Creamy Dijon Chicken with Bowtie Pasta
- 2 Tablespoons olive oil
- 4 skinless, boneless chicken breasts
- 1 medium onion, chopped finely
- 1 can (10 oz.) Cream of Chicken Soup
- 1/4 cup milk
- 2 tablespoons Dijon style mustard
- 1 teaspoon fresh chopped parsley
- about 12 oz. bowtie pasta
Cook the pasta according to package directions. While the pasta is cooking add the olive oil to a skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side. Sprinkle the chicken with salt and pepper while cooking. Remove the chicken when cooked to an internal temperature of 165 degrees Fahrenheit. Put it on a plate and cover it with tin foil to stay warm and rest. Reduce heat to medium and cook the onion until clear and tender. Stir in the soup, mustard, milk and parsley and stir well. Cook unto the mixture comes to a boil. Cut the chicken into bite size pieces and add to the soup mixture. Cover and let cook for another 5 minutes. Serve over the Bowtie Pasta. Enjoy!
Here is a printable version for you!
Ingredients
- 2 Tablespoons olive oil
- 4 skinless, boneless chicken breasts
- 1 medium onion, chopped finely
- 1 can (10 oz.) Cream of Chicken Soup
- 1/4 cup milk
- 2 tablespoons Dijon style mustard
- 1 teaspoon fresh chopped parsley
- about 12 oz. bowtie pasta
Instructions
- Cook the pasta according to package directions. While the pasta is cooking add the olive oil to a skillet over medium-high heat. Add the chicken and cook for about 5 minutes on each side. Sprinkle the chicken with salt and pepper while cooking.
- Remove the chicken when cooked to an internal temperature of 165 degrees Fahrenheit. Put it on a plate and cover it with tin foil to stay warm and rest.
- Reduce heat to medium and cook the onion until clear and tender.
- Stir in the soup, mustard, milk and parsley and stir well. Cook unto the mixture comes to a boil.
- Cut the chicken into bite size pieces and add to the soup mixture. Cover and let cook for another 5 minutes.
- Serve over the Bowtie Pasta. Enjoy!
Check out these other great pasta recipes I have:
Chicken and Broccoli Penne Pasta with Homemade Alfredo Sauce
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