Sunday, December 11, 2011

Cheesy Tomato-Chicken Skillet

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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