3 boneless skinless chicken breasts (cubed)
1 (16 oz.) box Fusilli pasta (I use Barilla)
1 large red onion
2 celery stalks
1/4 cup fresh parsley
1 cup (or less) white wine
2 (10 oz. ea.) cans cream of mushroom soup. divided
2 cups (approx.) broccoli florets
3/4 cups fresh peas
3/4 cup fresh sliced mushrooms
salt, to taste
2 tbsp. olive oil, divided
1/2 cup grated cheese (optional)
1/4 cup chopped pistachios (optional)

Boil Fusilli for 7 minutes. Drain and place in large mixing bowl. Add 1 tablespoon of olive oil to pasta and mix to "unstick" if needed.

Brown chicken in 1 tablespoon of olive oil with onion, celery and parsley. Slowly add wine to taste and boil off alcohol. While cooking chicken add 1 can of soup to pasta mixture. Add broccoli florets, peas and a splash of wine (1 tablespoon) - stir well.

Once the chicken mixture has browned, add the second can of soup (I add a little bit more wine at this point too). Add mushrooms, season with salt and cook for 5 more minutes.

Add the chicken mixture to the pasta mixture and stir well. Pour entire mixture into a large casserole dish, sprinkle top with nuts and cheese if desired.

Bake at 350°F for 30 minutes or until cheese is nice and bubbly.

ENJOY!!

Submitted by: Maggie B.