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Categories:
rigatoni broccoli spears boneless chicken red pepper olive oil margarine Italian seasoning garlic mushrooms cream of mushroom soup cheese Parmesan grated cheese
Viewed: 100 - Published at: 4 years agoIngredients
- 1 lb. rigatoni
- 2 pkgs. broccoli spears
- 2 lbs. boneless chicken
- 1 red pepper
- 1/3 c. olive oil
- 1/4 c. margarine
- Italian seasoning
- garlic powder
- 1 small can sliced mushrooms
- 1 can cream of mushroom soup
- 1/4 c. Romano grated cheese
- 1/4 c. Parmesan grated cheese
Method
- Thaw broccoli and cut in half.
- Cut chicken into pieces.
- Chop red pepper.
- Saute chicken, red pepper and mushrooms in 1/3 cup of olive oil and 1/4 cup of margarine.
- Sprinkle with garlic powder and Italian seasoning.
- Add soup; stir and heat through.
- Boil 4 quarts of water; salt.
- Add rigatoni; cook 15 minutes, then add thawed broccoli and cook for 3 to 5 minutes longer.
- Drain in colander.
- Pour chicken mixture over rigatoni and broccoli.
- Add Romano and Parmesan cheese.
- Toss and serve.
