Adam has been out of town frequently, so I hadn’t cooked in like a week and a half until last night. Not that I haven’t been eating at home, it’s just been sandwiches and the like. So, I wanted to cook dinner since Adam was going to be home, but I was struggling with what to make. I had starred this recipe from Stephanie Cooks a long time ago in my google reader, and kept meaning to make it, but just hadn’t yet. I had everything I needed on hand, so I decided that it would be perfet for an easy meal after we got home from working out. I’m so glad decided to try it. This was simple, decadent, healthy and delicious all at the same time. A definite staple on our menu now.
Creamy Tomato Pasta Skillet
2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can reduced fat cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella
Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.