Monday, March 16, 2009

Cheesy Chicken Skillet

I have always been a pasta-holic, but this pregnancy is really doing me in. I've been making pasta 3 to 4 times a week! Yikes!

This time, however, when I found this yummy dinner from Brooke, I was pleased that there was chicken in it. Chicken = protein, and protein automatically makes a dinner healthy. Right?

This was so delicious and creamy and wonderful. I was a bit skeptical about the cream of chicken soup, but it added a level of creaminess that was just divine.

  • 2 cups of pasta
  • 3/4 lbs chicken, cut into pieces
  • 1 can Healthy Request 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.


  1. I have this saved too! And I think I have about 5 recent pasta entries of yours starred to make very soon ;)

  2. This looks good...I will try this next! I really enjoy your blog!

    Question off topic: which crockpot do you own? I am in the market and very undecisive!


  3. This is really good. My husband liked this and said it reminded him of his favorite Pasta Bravo dish from Bravo's Italian restaurant in Indianapolis. We don't live there anymore and really miss this dish. Thank you!
    Do you think this sauce would make a good Shrimp Creole sauce?

  4. THANK YOU!!! I am looking for something to make for dinner tonight and this is PERFECT. I will post again once we eat it!

  5. LOVED IT!!! Great leftover too. Loved the saucyness. Didnt taste like soup!


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