Creamy Chicken, Pasta and Mushroom Skillet

6 servings (1 1/3 cups each)


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8 ounces dry rigatoni pasta, uncooked
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch piece
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, undrained
1 can (10-3/4 oz each) condensed cream of mushroom soup
1 cup frozen green peas, thawed
Grated Parmesan cheese, optional


Hands On: 20 minutes
Total: 20 minutes

1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.

2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heated through, stirring occasionally. Add peas; mix well.

3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.

Created date

November 2008