Prep Time: 10 min.
Cook Time: 15 min.
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 bag (16 ounces) frozen vegetable pasta blend
1 can (10 3/4 ounces) condensed cream of mushroom soup (Regular or 98% Fat Free)
1/2 cup water
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
2. Stir the vegetable pasta blend, soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Easy Substitution: Also delicious with cream of chicken or cream of celery soup.
Makes: 4 servings (about 1 cup each).
Feel free to use leftover chopped chicken or even rotisserie chicken in this recipe. Simply begin at step #2 and simmer the cooked chicken with the vegetable pasta blend, soup and water.
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