1 lb Skinless boneless chicken breast, cut up
1 tbsp Vegetable oil
1 can (10 3/4 oz) condensed cream of mushroom soup
2 1/4 cup Water
1/2 tsp Dried basil leaves, crushed
2 cup Frozen vegetables combo, (brocc, caulif,carr)
2 cup Uncooked corkscrew pasta
Grated Parmesan cheese
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In skillet, brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over Medium heat 10 minutes, stirring often. The pasta cooks right in the soup: Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4. MC formatting by bobbi744@sojourn.com
Recipe by: Campbell's Soup Company recipe
Posted to MC-Recipe Digest V1 #783 by Roberta Banghart <bobbi744@sojourn.com> on Sep 16, 1997
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