Cheesy Tomato-Chicken Skillet

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Italian plum tomatoes, also called Roma tomatoes, are small, oval tomatoes that retain their shape when cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 990mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 37g;
Percent Daily Value*:
    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.