Cheesy Tomato-Chicken Skillet

One-pan dinners, like this creamy pasta entrée with chicken, tomatoes, and a touch of basil, save time and cleanup.

–

Save & Share

Servings 4

false

( 35 ) Ratings

35 Ratings

5 Stars 10%

4 Stars 35%

3 Stars 18%

2 Stars

1 Stars 10%

Member Reviews ( 16 )

1a0ed259-75bf-483d-830b-476af72cb6cc

ingredients 7
Prep Time 20 min
Total Time 25 min

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

EXPERT TIPS

toggle

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 990mg; 990%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 20%;

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Paris_Annie

report Posted Sep. 13, 2012 12:30 PM

Have made this several times this summmer with the tomatoes coming in full blast. Used a large can of chicken, and after reading reviews, added cream of mushroom soup. Also added yellow squash or zucchini that was coming in abundance from the garden also. Sprinkled Mexican mix cheese on top for added flavor. Definately a keeper.

janelane7890

report Posted Aug. 13, 2012 4:47 PM

I think this is a great "add-to" recipe. Very plain as-is, but it's a great dish to add your favorite veggies to. We added garlic, zucchini, and corn.

Cambria26

report Posted Aug. 11, 2012 9:34 PM

Not impressed, this was really bland. Not something I would make for my family again.

JDees

report Posted Aug. 8, 2012 4:50 PM

I always read the reviews to see how well a recipe is received and love it when changes are made and it turns out well. I hate to waste anything so I go with what I have in the fridge or cupboards. For this I used left-over roast chicken, potatoes, and carrots, mushroom soup and a can of diced tomatoes. I drained them and drank the juice for an appetizer! I only needed a little pepper for seasoning and I used small shell pasta. OMGoodness! I'm sharing this at work!

kelseyq89

report Posted Aug. 12, 2011 5:00 PM

Since this was the first time making this dish, I followed the recipe exactly, next time I will probably season it just a little more! But all in all a great recipe! My family loved it!