Ingredients :
1 can 298g Jolly Cream of Mushroom Soup (mixed with 2 cans of water)
500 grams boiled chicken breast
250 grams uncooked Doña Elena Al Dente Penne Rigate
2 cups broth
2 large onions,chopped
2 cloves garlic,minced
1 large carrot,diced
2 tbsp Jolly Canola Oil
5 tbsp Jolly Whole Corn Kernel
salt and pepper
Cooking Directions:
1. In a pot, heat Jolly Canola Oil and sauté onions, garlic and boiled chicken cubes. Then season with salt and pepper
2. Add the broth, penne rigate and Jolly Cream of Mushroom Soup. Stir and let it simmer until penne is al dente. Add carrots and corn kernels, and let it cook for 2 minutes.
3. Transfer in individual bowls and serve with crackers or toasts
*This recipe makes 6-8 servings
