Easy Chicken Pasta Skillet
When you need to get dinner on the table fast, try this easy chicken, veggie and pasta skillet supper. It makes a complete and convenient meal for a busy day.
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
- In a large skillet, sauté the chicken in oil over medium heat until browned on all sides. Remove chicken and set aside.
- Add the soup, water and vegetables to skillet. Heat to a boiling and add uncooked pasta to soup mixture; stir to combine.
- 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 6 to 8 servings.