Cream of Mushroom Soup Pasta Sauce

Cream of Mushroom Soup Pasta Sauce

from rivertenkitchen.com
25 min
4 servings

Delicious and extraordinary white pasta sauce made of canned mushroom soup. This recipe makes a quick and comforting dish perfect for lunch or dinner. You don’t need much, just staple pantry items and good ol’ canned soup.

Ingredients

  • 1 tbsp butter (or oil)
  • 10 oz chicken breast (sliced into pieces (note 1))
  • 1/2 tsp dried parsley
  • 1/4 tsp dried herbs (i used Italian seasoning (note 2))
  • 1/2 tsp garlic powder (or chopped fresh garlic)
  • 1 can / 10.5 oz canned mushroom soup
  • 3/4 cup evaporated milk
  • 1/4 cup hot pasta water (add more if needed)
  • 10 oz pasta (cook, al dente)
  • salt and pepper (to taste)

Directions

  1. 1

    Melt butter in a pan over medium heat. Add chicken. Season with garlic powder, dried herbs, salt, and pepper. Cook until no longer pink and cooked through.

  2. 2

    Pour canned soup and evaporated milk. Simmer for 2 to 3 minutes. Stir to prevent from sticking to the pan.

  3. 3

    Add cooked pasta. Toss everything to combine. Add the hot pasta water in 1/4 cup increments to loosen the sauce.

  4. 4

    Taste and season with black pepper or salt if necessary. Sprinkle with dried parsley. Transfer to a plate and serve immediately.