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Source: Campbell's Recipes
Tagged With: 6 servings (about 2 cups each)
Rosemary Chicken & Mushroom Pasta
This saucy and savory chicken dish cooks in the skillet to make a satisfying and flavorful topping for spaghetti...and it's ready in just 35 minutes!
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Serves: 6 servings (about 2 cups each)
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 tablespoons olive oil or Vegetable Oil
1 1/2 pounds skinless, boneless chicken breast half, cut into strips
12 ounces sliced mushroom (about 4 cups)
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 can (14 1/2 ounces) Campbell's® Chicken Gravy
spaghetti, cooked according to package directions (about 8 cups) or 1 package (1-pound) linguine
Shredded Parmesan cheese

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and mushrooms in 2 batches and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Reduce the heat to low. Stir the garlic and rosemary in the skillet and cook for 1 minute. Stir the gravy in the skillet and heat to a boil.
Return the chicken and mushrooms to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Place the linguine in a large serving bowl. Pour the chicken mixture over the linguine and toss to coat. Serve with the cheese, if desired.
Easy Substitution: For a rustic twist, try whole wheat pasta in this recipe.

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