Steps
- 1
Cut raw chicken into 1" pieces
- 2
Heat oil in large skillet, add chicken to hot oil & cook for 1 min, turn once & cook for another 1 min.
- 3
Add julienned peppers, onions & garlic to chicken. Cook on low. Meanwhile, drain tomatoes, save juice! Add dry mushroom/onion soup mix to drained juice & combine well.
- 4
Stir into chicken the drained tomatoes & sauce that has dry the onion soup mixed into it. Stir very well & continue to cook on low/medium.
- 5
Gently stir in Cream of Mushroom Soup, Cavendar's, Tony Cachery's, Bacon Salt, salt & pepper.
- 6
Cook on low/medium until consistency is desired (remember the pasta will use up some of the liquid)
- 7
Add sliced butter to create creaminess. Let melt, stir gently.
- 8
Meanwhile, cook pasta per package instructions. Add chopped butter to pasta for extra creaminess.
- 9
Serve Chicken mixture over pasta.
- 10
Add Sour Cream to top if desired
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