Joe and I are typically fans of chicken pasta dishes, so this Kraft recipe from Julie's blog caught my eye immediately. It looked delicious and seemed quick and easy. I whipped this up for dinner Friday night and we weren't disappointed with it all! I made a few modifications (reflected below) to the original recipe. I added sliced baby portabella mushrooms for reason other than I like mushrooms and liked the idea of adding another veggie to the dish, and, like Julie, I used a 15 ounce can of diced tomatoes instead of fresh. To lighten it up a bit I used skim milk, Healthy Request soup and just a small handful of mozzarella as opposed to a full cup, and I added a variety of seasonings to liven it up. I cooked this in a deep pasta pot rather than a skillet to avoid splatter so mine was a little saucier than I think was intended, but we like a lot of sauce so it was good - all the better to dip breadsticks in ;) Joe and I both really liked this - it's a great hearty and comforting meal in a snap.
Cheesy Tomato Chicken Skillet
2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella
Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.