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One-Pot Pasta with Chicken, Lemon & Arugula Recipe

Preparation Time: 15 minutes
Total Time: 50 minutes
Serves: 4 people
Calories: 563 per serving

Introduction:
This recipe for One-Pot Pasta with Chicken, Lemon & Arugula is perfect for any night of the week. It is easy to pull together and cooks in just 35 minutes, making it a quick and delicious meal. Plus, with just one pot, clean up is a breeze.

Ingredients:
- 2 tablespoons olive oil
- 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
- 8 ounces baby portobello mushrooms, sliced
- 1 medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)
- 3 cloves garlic, chopped
- 1/2 cup dry white wine
- 8 ounces uncooked farfalle (bow tie) pasta (about 2 cups)
- 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Cremini & Shiitake Mushroom Soup
- 3 cups arugula or 1-inch pieces cooked asparagus
- 1 teaspoon finely grated lemon zest (optional)
- 1 tablespoon grated Parmesan cheese (optional)

Instructions:
Step 1: 
Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Season the chicken as desired. Add the chicken and NAME_1 until browned and cooked through, stirring occasionally. Remove the chicken from the saucepot.

Step 2:
Heat the remaining oil in the saucepot. Add the mushrooms and NAME_1 for 3 minutes or until lightly browned, stirring occasionally. Add the squa