Creamy Rotini Chicken
Rotini is a type of helix- or corkscrew-shaped pasta. The name derives from the Italian for twists. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ("wagon wheel" pasta).Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.
Serving Size: 4
1 pound uncooked rotini pasta
1 tablespoon margarine
1 pound skinless, boneless chicken breast halves - cut into strips
1/2 cup chopped onions
2 garlic cloves minced
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup milk
2/3 cup water
1 (3 ounce) package cream cheese, cubed and softened
3/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, and cook 4 minutes or till the pasta is cooked. Drain, and transfer to a large bowl. Melt the margarine in a skillet over medium heat, and cook the chicken,garlic and onion 5 minutes, until chicken juices run clear and onions are tender. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken, garlic and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the cooked rotini pasta and serve.