Healthy Creamy Chicken and Pasta

Ingredients

• 10.5 ounce cream of mushroom soup fat-free canned
• 8 ounce mushrooms fresh sliced
• 3 tablespoons garlic minced
• 1 pinch garlic salt to taste
• 2 tablespoons olive oil 
• 1 pinch pepper flakes red to taste
• 1 pound chicken breasts boneless skinless cubed
• 0.5 cup water or as needed
• 8 ounce penne pasta whole wheat

Equipment

• frying pan
• pot

Directions

1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
2. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes.
3. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
4. Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated.
5. Add garlic salt and red pepper to taste; remove from heat and serve.