I found this a while back in the Pillsbury 30-Minute Meals cookbook. Since I've been using the last of the tomatoes and basil from my garden, this recipe is perfect.
Cheesy Tomato-Chicken Skillet
- 2 cups uncooked pasta
- 3/4 lb. chicken breast strips
- 1 (10-3/4 oz.) can condensed cream of chicken soup
- 1-1/2 cups (5-6 medium) chopped tomatoes (Romas work well)
- 1/2 cup milk
- 2 tablespoons chopped fresh basil
- 4 oz. (1 cup) shredded mozzarella cheese
- Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink in center. Reduce heat to medium. Add soup, tomatoes, milk and basil; mix well.
- Meanwhile, cook pasta to desired doneness as directed on package. Drain.
- Add cooked, drained pasta to the skillet with the chicken, soup and tomatoes. Cook and stir until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand 2 to 3 minutes or until cheese is melted.
I have also made this with canned or frozen tomatoes, and it turned out really well.
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