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)
Preparation
Cook pasta as directed on package. Drain; cover to keep warm.
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.
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.
