I am always looking for quick dinners. When we are out and about and I do not want to stop and pick anything up, which is rarely, I still want to come home and cook a good meal for my family. I found this recipe and used it as a late night dinner when we were out running errands all day.

Easy Chicken and Pasta

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut up
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 2 1/4 cups water
• 1/2 teaspoon dried basil leaves, crushed
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
• 2 cups uncooked corkscrew-shaped pasta
• grated Parmesan cheese

Directions

1. Heat oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.
2. Add soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 minutes. over medium heat, stirring often.
3. Add chicken. Cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.

 I did not have any frozen vegetables on hand, so I threw in some fresh broccoli and chopped carrots. I'm sure there are alternatives to the cream of mushroom soup also. I always keep a can on hand for such occasions. This would be good with some fresh mushrooms also. I topped Todd and my plates with Parmesan cheese, but the boys had theirs as is. Everyone cleaned their plates and went to bed happy!