Healthy Creamy Chicken and Pasta

55 g whole wheat penne pasta 8 ml olive oil 6 g minced garlic 115 g skinless, boneless chicken breasts, cubed 55 g sliced fresh mushrooms 1/4 (10.5 ounce) can fat-free cream of mushroom soup 30 ml water, or as needed 0.2 g garlic salt, or to taste 0.2 g red pepper flakes, or to taste Directions NOTE: Recipe directions are for the original serving size of 4. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy. Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

#creamy #chicken #pasta