Cheesy Skillet

Cheesy Tomato-Chicken Skillet

Made: August 27, 2011

Ingredients:

- 2 cups uncooked pasta nuggets or radiatore
- 3/4 pounds chicken breast strips for stir-fry
- 1can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 chopped plum (Roma) tomatoes (4-5 medium)
- 1/2 cup milk
- 1 cup shredded mozzarella cheese (4 oz)

Directions:

- Cook pasta as directed on package.
- Drain & cover to keep warm
- Heat non-stick skillet over medium-high heat.
- Add chicken; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.
- Reduce heat to medium, stir in soup, tomatoes, milk & basil.
- Stir in cooked pasta.
- Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated.
- Sprinkle with cheese; remove from heat.
- Cover, let stand until cheese is melted (2-3 minutes)

I did a couple of things differently. I used elbow macaroni instead of the nuggets/radiatore pasta and I used normal sized tomatoes. I also sprinkled with Basil in afterward as my Mom and Granny don't care for it. However, next time I may add corn into the mix. :) I thought it came out well. I also chopped the chicken into cube like pieces to cook better as my main fear is serving raw chicken. :( But it came out perfectly :D

(Recipe from: Pillsbury)