Richmond, Indiana– When my cousin Susan gave me this recipe I knew it was going to be good… I just didn’t know how good! I love this recipe because it is so hearty and delicious and as I read the ingredients I found everything was already in my pantry. This one is so easy even my brother can whip this one up in about 20 minutes! She said this was her brother, Joe’s, recipe. Joe lives in Jacksonville, Floridawith his wife and two daughters.
Joe first started cooking when he joined the Navy at around age 18 or 19. He served 25 years in the Navy before retiring from the Military Service. Joe now spends his time working for a flooring company, playing with his new Grandson, and experimenting with new recipes in the kitchen.
All I have to say is that if Joe has any more of these GEMS in his recipe box we would love to have them! Thanks Joe, this one is definitely a keeper. Paired with a nice salad and garlic bread it is a wonderful meal. ENJOY!
½ purple onion
1/3 red pepper, chopped
3 teaspoons chicken base (or bouillon cubes)
2 teaspoons chopped garlic
Salt and pepper
2 cans cream of Shrimp soup (or cream of chicken soup if you’re using chicken chunks instead of shrimp)
1 bag deveined and cleaned baby frozen shrimp or 3 boneless cooked chicken breast chopped (depending on which one you’re making.)
¾ teaspoon basil
1 teaspoon Italian Seasoning
2 teaspoons Parmesan cheese
Angel Hair Pasta or thin spaghetti
1 cup milk (Note the original recipe didn’t call for the milk, however I found that adding the milk made the recipe more creamy and smooth.)
For testing purposes we used Campbell’s Cream of Chicken Soup.
Sauté your sliced onion, red pepper, and place in garlic in Olive Oil for about 3-5 minutes. Add the 2 cans of either of Cream Shrimp or Chicken Soup to your sautéed vegetables. Add your chicken base, basil, Italian seasoning, salt and pepper, and Parmesan cheese. Stir over medium heat for about 5 minutes. Stir in shrimp or chicken and milk and warm for about 5 minutes more serve over pasta Sprinkle with Parmesan cheese.