Creamy Chicken Pasta Skillet
Cook Time: 25 minutes
Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas.
8 ounces dry rigatoni pasta, uncooked
PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 can (14.5 oz) Hunt's® Petite Diced Tomatoes, undrained
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup frozen green peas, thawed
6 tablespoons shredded Parmesan cheese
Cook pasta according to package directions, omitting salt. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.
Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.
Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese.
|Serving Size 1.3 C|
|Servings Per Container 6|
|Amount Per Serving|
|Calories 378||Calories from Fat 0|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 42g||14%|
|Dietary Fiber 4g||17%|