Cheesy Tomato-Chicken Skillet

2

cups uncooked pasta nuggets or radiatore (7 oz)

3/4

lb chicken breast strips for stir-fry

1

can (10 3/4 oz) condensed cream of chicken soup

1 1/2

cups chopped plum (Roma) tomatoes (4 to 5 medium)

1/2

cup milk

2

tablespoons chopped fresh basil

1

cup shredded mozzarella cheese (4 oz)

• 1 Cook pasta as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.
• 3 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 to 3 minutes.