For chicken seasoning

400 grams skinless, boneless chicken breast halves, cut into cubes

½ tsp. salt

1 tsp. paprika powder

To cook pasta

2 tablespoons olive oil

2 garlic cloves minced

100 grams sugar snap peas

2 cups cream of chicken soup ( I used instant soup packed in a tin)

1/2 cup milk

2tsp. Italian seasoning

1 tsp. crushed pepper

1/2 cup parmesan cheese

250 grams bow tie pasta, cooked and drained


  1. Season chicken with salt and paprika, heat oil in a sauce pan over medium-high heat, add garlic and saute until lightly browned, add chicken and cook until well browned, stirring often.
  2. Add sugar snaps cook 3 minutes. Stir in the soup, milk, Italian seasoning, pepper in the sauce pan and heat to a boil. Reduce the heat to low.
  3. Cook until sauce gets very thick. Stir in the cooked pasta and cook until the mixture is hot and bubbling, Season with salt if desired. Sprinkle Parmesan cheese and mix.

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