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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Souper-Easy Meals! Woman's World 5/9/00. No time to chop and stir? Don't wait to order the perfect primavera at a restaurant! Make this mouthwatering version at home in 20 minutes flat with pre-cut frozen veggies and cream of chicken soup for a flavor so authentic, no one will guess your secret! Ingredients:
8 ounces penne pasta |
1 (16 ounce) package frozen sugar snap stir-fry mixed vegetables, such as bird's eye |
2 tablespoons butter or 2 tablespoons margarine |
1 onion, chopped, about 1/2 cup |
1/2 teaspoon dried marjoram |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/3 cup white wine |
1 (10 2/3 ounce) can condensed cream of chicken soup |
1 cup chicken broth |
1 teaspoon grated lemon zest |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, adding vegetables during last 3 minutes of cooking time; drain and set aside.
2. In medium pot melt butter over medium heat. Add onion, marjoram, salt and pepper; cook until slightly softened, about 3 minutes. Stir in wine; cook 1 minutes. Stir in soup and broth. Bring to a boil. Remove from heat; stir in zest.
3. In large bowl combine soup mixture with reserved pasta mixture; toss to coat. Sprinkle with cheese and parsley.
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