1 tablespoon olive oil
2 large cloves garlic, minced
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
6 skinless, boneless chicken breast halves
1 (10 ounce) can charcoal-roasted corn
1/4 pound cavatappi pasta with green beans and oregano
1 (10 ounce) can condensed cream of chicken soup
1 (4 ounce) can tomato soup
1 1/2 cups sliced Swiss chard
3 tablespoons chopped fresh parsley
1 teaspoon cornstarch
1 cup soy sauce
1 carrot, sliced
2 stalks celery, sliced
In a large pot heat oil over medium-high heat. Stir in garlic and cook 1 minute. Pour flour into the pot and stir constantly until completely dissolving. Stir in Worcestershire sauce and bring to a boil. Increase heat to medium and stir to cover. Bring to a boil, stirring constantly, and boil until bubbles appear. Reduce heat to low and stir in chicken. Cover and simmer 25 to 30 minutes.
Ready to cook pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Let cool, brush with water and season with salt and pepper.
Return chicken and creamy pasta to pot. Working in layers, cook chicken and chicken, stirring constantly, for 4 to 5 minutes or until chicken is cooked through. Transfer to platter and remove bones. Serve with sauce, Worcestershire sauce and carrot.