Monday, January 26, 2009

Creamy Tomato Chicken Skillet

This recipe popped up in my google reader and I knew immediately that John and I would love it! I made it tonight and I was not disappointed. It was very yummy. I followed Brooke's recipe, using skim milk and the 98% fat free soup to make it lighter. It came out excellent and I highly recommend this recipe.


2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella


Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.


  1. Mmm - this is a great recipe for me to use up the homemade cream of chicken soup I have on hand!

  2. This looks delicious! Great for a quick weeknight dinner.

  3. Yours came out great! And now I'm hungry ;)

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  5. This looks super easy and so good! It might go on the menu this week!

  6. I just made this tonight and it was fantastic!! I think it had a little too much pepper for my taste, otherwise it was perfect! Thanks for the new quick favorite in my household!