Easy Chicken and Pasta

By mamacasma

Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 2 1/4 cups water
• 1/2 teaspoon dried basil leaves, crushed
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
• 2 cups uncooked corkscrew-shaped pasta (rotini)
• Grated Parmesan cheese

Details

Servings 4
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.

2. Stir the soup, water, basil and vegetables in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes, stirring often.

3. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender, stirring often. Sprinkle with the cheese.