What an easy recipe to make. I actually bookmarked it twice in my google reader, so who should get the credit?? Lauren or Brooke? Oh well, it's the same thing. :) Obviously I thought it was so great that I needed to make doubly sure that I made it! This will make awesome leftovers.
Ingredients
- 2 cups of pasta (used 16 oz box of rotelle pasta)
- 3/4 lbs chicken, cut into pieces (used about a 1 lb.)
- 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 (didn't use the full amount)
- 1 tsp black pepper
- 1/4 cup shredded mozzarella (used between 1 cup and 1 1/2 cups, we like cheese!)
- 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.
Next Time- The seasonings in this were a little overpowering, especially considering that I had more pasta and chicken than the recipe called for. So I think next time I'll cut the basil, oregano, and garlic powder in half. I like seasonings, but I don't when they are the only thing I can taste.
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