Prep time: 30 minutes
By Mary Claire Ekstrom
3 cups pasta (whichever kind you have on hand)
1 tsp olive oil
½ tsp salt
For Chicken Veggie Mix:
1 tbsp. butter
3 medium boneless skinless chicken breasts, cubed
One 10 ¾ oz. can of cream of mushroom soup
2 cups canned corn, washed and drained
1 large bell pepper (any color), diced
1 tsp. garlic salt
1 tsp. pepper
½ tsp. ground thyme
1 tsp. dill
1 tsp. lemon juice
¾ cup sour cream
For the Pasta:
Bring pasta, olive oil, and salt to a boil in a medium pot on high heat. Once boiling, turn heat down to medium and let the pasta boil for 10 minutes or until soft and floating. Drain softened pasta, and set aside.
For the Chicken Veggie Mix:
In an extra large skillet, melt a tablespoon of butter on medium heat. Pour cubed chicken into the skillet, and cook until cubes are no longer pink in their centers.
Turn heat on low.
Mix in cream of mushroom soup until chicken cubes are evenly coated. Continuing to stir as you pour in corn and diced bell pepper.
Sprinkle garlic salt, pepper, ground thyme, and dill on the chicken veggie mixture. Stir together.
Apply lemon juice and sour cream, mixing until chicken and veggies completely covered.