Cheesy Tomato-Chicken Skillet
INGREDIENTS:
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)
DIRECTIONS:
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.

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

Nutritional 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
 

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