1 tablespoon canola oil
1 lb. (four) boneless chicken breasts, pounded to 3/4-inch thick
1 can (10 1/2 oz.) cream of mushroom soup
1 cup milk
1/2 package (.05 oz.) ranch dressing mix
3 cups cooked pasta, any kind
1/4 cup parsley or basil, chopped
Salt and Pepper, to taste
In a large skillet up to medium-high heat, add the oil. Season the chicken on each side with salt and pepper. Brown the chicken on both sides.
Stir in the soup, milk and the ranch dressing mix. Bring to a boil; then reduce to low heat. Cover; cook for 8-10 minutes or until the chicken is cooked all the way through. Serve chicken mixture over warm pasta with sauce. Garnish with parsley or basil. Serve immediately.
Sponsor: Dan’s Market