Ingredients:
4 boneless skinless chicken breasts, cut into small cubes or strips
2 tablespoons butter
1 tablespoon soya sauce
8 ounces button mushrooms, sliced
1 red peppers, deseeded and diced ( the mild kind not the hot kind)
1 green peppers, deseeded and diced
6 green onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1/2 cup monterey jack cheese, grated
1/2 teaspoon black pepper ( or to taste)
1 lb penne
Directions:
Melt 1 tbsp butter in a large nonstick pan and cook chicken until done.
Remove chicken from pan.
Melt 1 tbsp butter in the same pan and add the mushrooms and soya sauce.
Cook until tender.
Add the red pepper, green pepper, and green onions to the pan.
Mix the two soups with the milk until smooth and lump free.
Add the chicken, black pepper, the soup mixture and cheese to the pan, mix and simmer over a low heat until the veggies are tender and the cheese is melted.
Cook penne in a large pot lightly salted water until al dente (this can be started about 15 minutes before the chicken sauce is done).
Drain thoroughly and return to pot.
Add the chicken sauce mixture and stir to completely coat the pasta.
Serve, if desired top with a bit of fresh grated parmesan and/or fresh ground pepper.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.