Chicken pasta toss with mushrooms and snow peas

By julie d – ON
Chicken pasta toss with mushrooms and snow peas
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4

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About this Recipe

Tender oven roasted chicken and pasta al dente with fresh mushrooms and snow peas. Delicious, nutritious and ready in just 15 minutes!


4 cups egg noodles
1 Pkg Maple Leaf Prime Oven Roasted Chicken Breast Strips
1 can low-sodium cream of mushroom soup
1/2 cup milk
2 cups sliced mushrooms
2 cups snow peas
2 tbsp minced garlic (save time -- use the jarred stuff!)
2 tbsp vegetable oil
1 tbsp dried thyme


Put a large pot of water on to boil. Sprinkle a little salt in there.

Heat vegetable oil in a good-sized skillet or saucepan. Add minced garlic and mushrooms, reduce to medium heat and stir off and on for 3 to 4 minutes.

Your pot of water should be bubbling away by now, so go ahead and dump the noodles in. Reduce heat to medium-high and boil for 10 minutes. (They’ll be al dente.)

While the noodles are cooking, add the snow peas to the mushrooms and garlic and cook on medium for another 3 minutes or so.

Whisk the soup, milk, thyme and pepper in a bowl and pour over the veggies. Stir and heat to bubbling, then add the chicken. Reduce heat to low and let the chicken get heated through while your noodles finish cooking.

When the noodles are done, drain them into a colander, rinse under hot water and return to the pot. Pour the sauce over top and give it a good stir to coat the noodles.

Serve and enjoy!

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