3 People

30 minutes


Wai Keung Lee
Wilson International Frozen Foods (H.K.) Ltd.

Easy mushroom and chicken franks pasta


400g (1 can) mushroom cream soup
150g chicken franks, chopped
150g pasta
3 tomatoes, chopped
1 head of broccoli, chopped
1 onion, chopped
2 teaspoons oil
1 teaspoon chicken powder
½ teaspoon black pepper


Chopping board
Sharp knife


  1. Bring a saucepan of water to a boil. Add the pasta. Cook according to the instructions on the packet. Add the broccoli to the pasta for the last 5 minutes of cooking time.
  2. Drain the pasta and broccoli. Add 1 teaspoon of oil to the pasta to stop it from sticking. Put to one side.
  3. While the pasta is cooking, heat 1 teaspoon of oil in the wok. Add the chicken franks, tomatoes and onion. Stir-fry for 5 minutes until cooked.
  4. Add the mushroom cream soup. Using the empty can as a measuring cup, add one can of water into the mixture. Add the chicken powder and pepper and mix well. Keep stirring until the sauce thickens. This will take about 7 minutes.
  5. Add the pasta and broccoli to the mixture. Serve.

   Cooking Tips

  • For a fishy alternative, replace the chicken franks with 185g (1 can) of tuna, or for a vegetarian option, replace the chicken franks with 150g of sweet corn and 100g of chopped green beans.
  • Did you know you can eat the broccoli stalks as well as the head? Simply wash, chop and add to the dish for an extra boost of flavour and nutrients!

Nutrition Advice

  • Broccoli contains lutein and zeaxanthin, which are great for maintaining healthy eyes and vision.
  • To increase the fibre content of the dish, use whole wheat pasta in place of regular pasta.
  • Chicken franks can be high in salt. Rinse them before cooking to help reduce the salt content.