- Cook Time: 20 minutes
- Servings: 4
- 1 Tbsp. vegetable oil
- 1 lb. skinless, boneless chicken breasts, cut into cubes
- 1 can (10 3/4 oz.) cream of chicken with herbs soup
- 1/2 cup milk
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 4 cups hot cooked corkscrew pasta
DirectionsHeat oil in skillet. Cook chicken until browned, stirring often.
Add soup, milk, cheese, chili powder, ad garlic powder and heat through. Serve over pasta.