Chicken Mozzarella

1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1/2 teaspoon dried Italian seasoning or dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese
1/2 of a 1-pound package corkscrew-shaped pasta (rotini) (about 3 cups), cooked without salt and drained

1. Place the chicken into a 2-quart shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.

2. Bake at 400°F. for 20 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the pasta.

Ingredient Note: This recipe was developed using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Makes: 4 servings.

To keep this meal heart healthy, serve it with whole-grain pasta and a romaine salad tossed with sliced Roma tomatoes, cucumbers and low-fat balsamic vinaigrette.