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Creamy Chicken, Pasta and Mushroom Skillet

Yield 6 servings (1 1/3 cups each)


  • 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

How to Make It

  1. Hands On: 20 minutes
    Total: 20 minutes

    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.

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

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