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.