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
- 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.
- 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.
- 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.