LE Ingredients:
Chicken, 2 breasts or 5 tenderloins
12 OZ Box of Pasta (i used tricolor rotini)
1/2 tbs Olive Oil
Celery, 3 stalks
1/2 tbs cilantro
1/2 tbs minced Garlic
1 can cream of mushroom soup
10 oz. water
salt and pepper to taste
(optional) 1/4 of flour, splash of water
LE Cooking:
First you need to cook the chicken. I boiled mine. Then I diced it.
Boiling above. Dicing below.
Next chop up three stalks of celery.
Throw them in a pan with some Olive Oil. (Here is where you'd add onion if you add any.)
After about five minutes add the chicken and the Cilantro. (Plus any other spices you want.)
Once combined. Add garlic. I heard once that you weren't supposed to overcook/burn your garlic. So don't do that.
Once well blended and smelling nice, add the can of soup and the water. Mix.
Bring mixture to a boil for 3 minutes. Then turn heat to low and simmer for 20 minutes. Stirring occasionally.
After 10 minutes, I got impatient and decided it looked to watery. So I added 1/4 cup of flour.
Then it looked to clump. So I added some water from my boiling noodles.
After a two splashes of water it looked ok again. So I mixed it until it thickened, then I removed pan from heat.
When noodles are done add them to the pasta party.
Now eat. It sure does taste edible. MMMMMMM :)
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