Tuesday, June 14, 2011

'Mater Skillet Supper

Remember this tip: When you come home from work, first thing you do is put a pot of water on to boil, then unwind for a few minutes. Then when you're ready to cook, your water will already be boiling and you won't have to wait to add pasta, rice, or veggies.

Here's a simple skillet supper that's ready in no time. It uses ingredients you probably already have in the pantry and fridge! Enjoy!

'Mater Skillet Supper

2 cups uncooked spiral pasta
1 lb chicken breast strips
1 can (10 3/4 oz) condensed cream of chicken soup
1 can fire roasted diced tomatoes (drained) or 1 cup fresh garden tomato, diced
1/2 cup milk
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese (4 oz)

Cook pasta as directed on package. Drain; cover to keep warm.

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.

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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