Fast, easy and tasty chicken, veggie and pasta skillet supper.

Easy Chicken Pasta Skillet

6 to 8 skinless, boneless chicken breasts halves

2 tablespoons vegetable oil

1 (10.75-ounce) can condensed cream of mushroom soup

2 1/4 cups water

1 (16-ounce) package frozen mixed vegetables

2 cups rotini (corkscrew) pasta, uncooked

1. In a large skillet, saute the chicken in oil over medium heat until browned on all sides. Remove chicken and set aside.
2. Add the soup, water and vegetables to skillet. Heat to a boiling and add uncooked pasta to soup mixture; stir to combine.
3. Return chicken to skillet, cover and cook over medium low heat for 15 minutes or until chicken is done and pasta is tender. Stir occasionally.

Makes 8 servings.