Season chicken breasts with Creole and Triple Blast Seasonings, topping with dried parsley on one side. Steam chicken breasts until just
done. About 20 minutes in steamer. Remove let cool.
2
Dice small. Set Aside.
3
Cook pasta to firm, but not quite done. Strain reserving cooking liquid/stock.
4
In the same pot as you cooked the pasta, add soups, stock and seasonings. Bring to a simmer, mixing well. Let
simmer 5 minutes. Add frozen vegetables.
5
Stir in chicken and half and half and cover and let simmer 20 minutes.
6
Remove from heat, fold in pasta and serve.
7
Or transfer to covered dish and keep warm in 275° until serving.
Season chicken breasts with Creole and Triple Blast Seasonings, topping with dried parsley on one side. Steam chicken breasts until just
done. About 20 minutes in steamer. Remove let cool.
2
Dice small. Set Aside.
3
Cook pasta to firm, but not quite done. Strain reserving cooking liquid/stock.
4
In the same pot as you cooked the pasta, add soups, stock and seasonings. Bring to a simmer, mixing well. Let
simmer 5 minutes. Add frozen vegetables.
5
Stir in chicken and half and half and cover and let simmer 20 minutes.
6
Remove from heat, fold in pasta and serve.
7
Or transfer to covered dish and keep warm in 275° until serving.
AuthorDartagnan
