Just 4 ingredients combine for a simple skillet dish that’s loaded with fabulous flavor. Sautéed sweet Italian sausage and sliced zucchini combine with portobello mushroom soup and cooked pasta for a delicious meal that’s an absolute winner!
What You’ll Need
1 pound sweet Italian pork sausage, casing removed
1 large zucchini, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
1 carton (14.5 ounces) Campbell’s® Savory Portobello Mushroom Soup
1/2 of a 1-pound package rigatoni pasta, cooked and drained
How to Make It
1 Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2 Reduce the heat to medium. Add the zucchini to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
3 Stir in the soup and heat to a boil. Reduce the heat to low. Stir in the rigatoni and cook for 2 minutes or until the mixture is hot, stirring occasionally.
Click here for more.
SOURCE: Campbell’s Kitchen