Creamy Chicken & Veggie Pasta

I went out shopping late this afternoon, to take advantage of the Labor Day sales, and I got back home a little bit later than I thought I would.  Oops... It was just about dinnertime, we were all hungry and we were definitely ready to eat.  I threw together a quick and really delicious meal ~ Creamy Chicken & Veggie Pasta ~ using some leftovers, some pantry staples and a few frozen/fresh veggies.

While the pasta was boiling (a mix of fettuccine and spaghetti, since I didn't have enough of either) I nuked some frozen Trader Joe's tri-color bell pepper strips, fresh sliced mushrooms and chopped white onion.  Then I heated up a can of condensed Cream of Chicken Soup, added some leftover roasted chicken (from last night's dinner), a couple chopped homegrown tomatoes, a spoonful of real bacon bits, dried basil and some frozen peas.  When the nuked veggies were done, I added them to the condensed soup mixture and then thinned it with a bit of water, just until it was a nice 'sauce' consistency  When the pasta was drained, I tossed it with some EVOO, garlic powder, salt and pepper.  The Creamy Chicken & Veggie Sauce came out perfect and was ready in the time it took to boil the pasta.  I love it when a meal comes together as quickly and easily as this one did!  A sprinkling of Parmesan cheese & crushed red pepper flakes topped it all off.  Real-time cooking in my kitchen tonight. :)