On 2/3/12, Nicole Massey <[email protected]> wrote: > Thank you for such a clean format in the recipe without a lot of extra blank > lines. It was far easier to read because I didn't have to dig through all > the empty spaces. > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Sherri Crum > Sent: Friday, February 03, 2012 12:46 PM > To: [email protected] > Subject: [CnD] 2-Step Creamy Chicken and Pasta > > 2-Step Creamy Chicken and Pasta > 1 tbsp vegetable oil > 1 lb. skinless, boneless chicken breast, cut up > 1 16-oz. bag frozen pasta and vegetable blend > 1 10.75-oz. can Cream Soup* > 1/2 c. water > > Heat oil in skillet. Add chicken and cook until browned, stirring often. > Add vegetable pasta blend, soup and water. Heat to a boil. Cover and > cook over low heat 10 minutes or until done. > Tip: *Delicious with Campbell'sR Cream of Chicken, Cream of Mushroom or > Cream of Celery Soup. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark >
-- Hi Sherry, Many thanks for all the chicken recipes. Can anyone tell me how to gauge doneness when browning chicken in a skillet without a thermometer? I'm sure it's a matter of timing but I'm not as confident when cooking on the stovetop vs. baking. Hope this makes sense. Also, I apologize if my reply appears at the bottom instead of the top. It's a quirk of the Gmail web interface I haven't yet figured out and have yet to install an email client on new Windows 7 machine, way too much information I know. Many thanks. Susan _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
