Ingredients
- 10 3/4 ozs low-fat cream of mushroom soup
- 375 gr mixed vegetables (frozen thawed)
- 270 gr chicken breast (ground)
- 120 ml water
- 110 gr twist pasta (cooked)
- 60 gr onions (chopped)
- 2 ml olive oil
In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in cream of mushroom soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.
