Monday, September 13, 2010

Pasta with White Clam Sauce

This is a light pasta recipe that everyone is sure to love. I just looked to see what I already had in my pantry and started creating something not too heavy that would satisfy my pasta craving. I hope this hits the spot for you too. XOXO, Esra

Pasta with White Clam Sauce

3 Gals and a Kitchen

1 box of shell pasta

2 skinless chicken breast, chopped into thin slices
4 TBSP extra virgin olive oil
2 cloves chopped garlic
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
2 scallions, diced
½ c heavy cream
1 can cream of mushroom
1 can of white clam sauce

Place a large pot of water over high heat for the pasta.

Heat a deep saucepan or skillet over medium heat with EVOO. Add chicken and allow it to cook for 5 minutes until almost cooked through. Add red pepper, yellow pepper, orange pepper, and scallions, sauté until cooked, season with salt and pepper. Mix the cream of mushroom and heavy cream into the chicken mixture. Heat through and let reduce at a low, bubbling simmer while pasta cooks.

Cook pasta in boiling, salted water to al dente and drain. Combine the chicken mixture with the pasta and add the white clam sauce. Mix well and serve with your favorite type of fresh bread.


  1. This was AMAZING. I made it even lighter with half and half and 98% fat free cream of mushroom soup and added a little pinot grigio! YUMMY!

  2. terramarie915, I am glad you enjoyed the recipe!! I normally make the recipe with skim milk and reduced fat soup as well. It turns out just as tasty! I will have to try it with te pinot grigio the next time I make it. Happy Cooking!