A comforting meal that makes so much food with just a few ingredients!
1 lb (~2) boneless skinless chicken breast, cut in bite sized pieces
Paprika, onion powder, garlic powder, thyme, oregano, salt and pepper
3 tbsp olive oil
2 green bell peppers, chopped
1 cup cherry or grape tomatoes, sliced in half
2 stalks celery, chopped
1 cup sour cream
1 can cream of mushroom soup
1.5 lbs bowtie pasta
Zest and juice of ½ lemon (~2 tbsp juice, 1 tsp zest)
- Season the diced/sliced chicken with seasonings (generously shake over chicken and stir to combine, suggested 1/2tsp ~ 1tsp each to taste). If time allows, let sit on chicken for up to 1 hour to marinate.
- Cook pasta according to directions in a large pot. While pasta is cooking, sauté chicken in melted butter on medium heat in a sauté pan or deep skillet. The pan needs to be able to hold a large amount of ingredients. Set chicken aside.
- Sauté veggies in olive oil until crisp tender. You may need to do this in 2 batches.
- Once veggies are done, add chicken, soup, sour cream, lemon zest and juice. Heat through till bubbly.
- Toss with cooked pasta in a large bowl (or the pot the pasta cooked in). Serve with warm crusty bread.
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