Friday, January 20, 2012

Recipe Share: Cheesy Tomato-Chicken Skillet

Hi y'all (I'm a "Yankee" who lives in Virginia - gotta start picking up on the lingo.) Anyway I wanted to share a recipe I've been using lately.


One-pan dinners, like this creamy pasta entrée with chicken, tomatoes, and a touch of basil, save time and cleanup.

Prep Time: 20 Min
Total Time: 25 Min
Makes: 4 servings (1 1/4 cups each)


INGREDIENTS
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)
DIRECTIONS


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.
Italian plum tomatoes, also called Roma tomatoes, are small, oval tomatoes that retain their shape when cooked.

Notes: you can use any kind of shredded cheese you want - I used cheddar, parmesan, etc on occasion. Also I add a little more milk to it if needed.

My son really loves this - he is not a picky eater - but gets sick of the same thing. He said he wouldn't get sick of having this - that's how much he likes it.



Source: I originally found this recipe on Pillsbury.com. This is not a sponsored post.
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