Easy Mushroom Pasta Sauce (made of canned soup)

Step 1

Melt butter in a pan over medium heat. Add chicken. Season with garlic powder, dried herbs, salt, and pepper. Cook until no longer pink and cooked through.

Step 2

Pour canned soup and evaporated milk. Simmer for 2 to 3 minutes. Stir to prevent from sticking to the pan.

Step 3

Add cooked pasta. Toss everything to combine. Add the hot pasta water in 1/4 cup increments to loosen the sauce.

Step 4

Taste and season with black pepper or salt if necessary. Sprinkle with dried parsley. Transfer to a plate and serve immediately.