- 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.
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