Quick Chicken Pasta
|Green tagliatelle||12 Ounce (350 Gram)|
|Cooking oil||15 Milliliter (1 Tablespoon)|
|Salt||5 Milliliter (1 Teaspoon)|
|Red pepper||1 Small, diced|
|Green pepper||1 Small, diced|
|Frozen peas||4 Ounce, Defrosted (1/2 Cup, 100 Gram)|
|Canned condensed mushroom soup||10 Ounce (1 Cup, 275 Gram)|
|Water||5 Fluid Ounce (2/3 Cup, 150 Milliliter)|
|Cooked chicken||1 Pound, diced (450 Gram)|
Place pasta in a deep dish and pour over enough boiling water to cover. Add the oil and salt, cover and cook for 6 minutes. Let it stand for 6 minutes.
Place the peppers in a dish, cover and cook for 3 minutes. Add the peas and cook for a further 3 minutes.
Combine the mushroom soup and water, and add it with the chicken to the vegetables. Cook uncovered for 6 - 8 minutes, stirring once halfway through the cooking time.
Drain the pasta and place in a warm serving dish. Arrange the chicken mixture on top.