Sierra In Photos loves to make this Sunday night recipe when she doesn't want to be in the kitchen for more than 30 minutes, but still wants the comfort and warmth of a slow-cooked meal. This Creamy Mushroom Pasta layers in a mix of proteins and veggies aside the creamy, rich Pacific Foods' Condensed Cream of Mushroom Soup to satisfy all cravings in one delicious dish. Recipe created for Pacific by Sierra Boudreaux
Cook Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside.
Sauté Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they're tender. If using, add the cooked chicken or sausage and cook until heated through.
Make the Sauce: Stir in the cream of mushroom soup and chicken broth until well combined. Add the garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer.
Add Greens: Stir in the spinach or kale and cook until wilted. Add in broccoli.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss until everything is well coated. Stir in the Parmesan cheese until melted.
Serve: Garnish with fresh parsley and additional Parmesan cheese if desired. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.