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Rachael Ray's 30-Minute Healthy Recipes

Creamy Garlic Chicken with Pasta


* 3 skinless, boneless chicken breasts
* 1 tablespoon canola oil
* 1 tablespoons butter
* 1 can (10 3/4 oz) cream of chicken soup
* 1/4 cup water
* 2 teaspoons lemon juice
* 2 or 3 cloves garlic, minced or grated (Be brave here. Garlic is good for you!)
* Hot cooked pasta (your favorite)
* 1 10 oz pkg frozen green peas (optional)


1. Brown chicken breasts in oil and butter in a large heavy skillet over medium to medium-high heat, turning until nicely browned on both sides. This should take about 12 minutes total. Don't hurry it and don't over cook. Add more oil as needed.
2. Remove chicken from skillet and keep warm. In same skillet combine soup, water, lemon juice and garlic. Bring to a boil. Reduce heat to low.
3. Put chicken back in skillet. Cover and simmer slowly for about 10 minutes or until chicken is cooked through.
4. Serve over your favorite pasta.


I sometimes like to add a little frozen green peas just at the end when the chicken has completely cooked. The peas add a nice bright green to the dish and the garlic and pea combination is wonderful. Enjoy!

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