Ingredients
- 2 cups dry rotini pasta (or other bite-sized pasta)
- 1 tablespoon oil (vegetable oil)
- 1 pound boneless skinless chicken breasts (cut in strips)
- 1 medium yellow onion, chopped
- 1 can (10 ounces) condensed cream of mushroom soup (284 mL)
- 1/2 cup milk
- 1 teaspoon dried oregano leaves
- 3 cups vegetables (freshly cooked or frozen vegetable mixture)
- 2 cups shredded cheese, any variety
How to Make
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Step 1: Cook rottini according to package directions without salt, drain and set aside.
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Step 2: Heat oil at medium-high heat in large skillet.
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Step 3: Add chicken and stir fry on all sides; set chicken aside.
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Step 4: Add onion to skillet and stir fry until tender.
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Step 5: Stir in mixture of soup, milk and oregano.
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Step 6: Add vegetables; heat to a boil, stirring often.
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Step 7: Return chicken to skillet; reduce heat to low.
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Step 8: Simmer covered, until chicken is heated through-about 5 minutes, stirring occasionally.
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Step 9: Stir in pasta and cheese, heat through.
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Step 10: Enjoy!
We hope you enjoy this recipe!
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