Chicken Italian

 

8

oz uncooked spaghetti

1

tablespoon olive oil

2

cloves garlic, finely chopped

1

package (1 lb) boneless skinless chicken breast halves

1

teaspoon dried basil leaves

1/4

teaspoon red pepper flakes

1

can (19 oz) Progresso® Vegetable Classics hearty tomato soup

1/2

cup shredded mozzarella cheese (2 oz)

• 1 Cook and drain spaghetti as directed on package.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown.
• 3 Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.