I took a boneless, skinless chicken thigh (breast could work, too, I think), and put it in a sprayed skillet, seasoned with rosemary, garlic, and herb seasoning. While it cooked, I looked through the fridge to see what would taste good with it, and ended up with onion, green bell pepper, and sliced mushrooms. I sliced up the pepper and onion, and grabbed a handful of mushrooms, then threw it all in the skillet. Chopped up the chicken (almost done, by that point), and put the lid back on while I looked in the pantry. Cream of Mushroom soup...sounds good. That went into the skillet, too, along with half a can of water.
The only pasta in the house is Japanese, lasagna noodles, or macaroni, so the finished product went over macaroni.
Damn, but that was good. It would be easy to scale up--this made enough for two.
1 boneless, skinless chicken thigh
Rosemary, garlic, and herb seasoning to taste
1/4-1/2 large green bell pepper, sliced or diced
1/4-1/2 medium onion, sliced or diced
1/4-1/2 c mushroom slices
1 can cream of mushroom soup
1/2 can water
Season and cook the chicken until nearly done. Add veggies. Cook until chicken is done. Add soup, water, warm up to a simmer. Serve hot over pasta of your choice. Or rice. Or potatoes.
Now, all I have to do is figure out what to call this.
Edit: Rosemary chicken cream sauce for pasta
29 minutes ago