Cheesy Tomato-Chicken Skillet

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
  • Servings 4

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)

  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
990mg
990%;
Total Carbohydrate
58g
58%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
25%;
Iron
20%;
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.