Per Anna's request, one of my faves! :) This one came from one of those little Pillsbury magazine-like cookbooks you see in the checkout line at the grocery store. The link to the original recipe is HERE.
Here is my modified version:
(Photo courtesy of Pillsbury.com)
Cheesy Tomato-Chicken Skillet
Serves 4
2 cups bowtie pasta
3/4 lb. chicken breast chunks
1 can condensed cream of chicken soup
3-4 Roma tomatoes (diced)
1/2 cup milk
2 tbsp. chopped fresh basil
1 cup Italian blend cheese
1. Cook pasta as directed on package. Drain & cover to keep warm.
2. Meanwhile, spray large skillet with nonstick cooking spray and heat over medium-high heat.
3. Add chicken and cook 4-6 minutes until chicken is no longer pink.
4. Reduce heat to medium & add soup, tomatoes, milk, & basil.
5. Mix well and cook & stir until bubbly.
6. Add pasta and mix well.
7. Remove from heat, sprinkle cheese on top, and cover for 2-3 minutes, or until cheese is melted.
Now go enjoy your ooey, gooey goodness! :)
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