Adapted from
4 Ingredients or Less
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1 lb
chicken breast cubes
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10 1/2 ozs
low-fat cream of chicken soup
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1/2 cup
water
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9 ozs
whole wheat rotini pasta, cooked and drained
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12 ozs
frozen peas and carrots combination
In a large saucepan, cook chicken cubes until no longer pink. In a small bowl, combine soup and water. Add to chicken in pan. Mix well. Add vegetables and pasta and cook until vegetables are tender.