Creamy Italiano Chicken and Pasta

Easy stove top supper dish. I use Half the Fat soup for this.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  cups rotini pasta (or other bite-size pasta)
• 1  tablespoon  oil
• 1  lb boneless skinless chicken breast, cut in strips
• 1  medium onion, chopped
• 1 (10 ounce) can  cream of mushroom soup
• 1⁄2 cup milk
• 1  teaspoon dried oregano leaves
• 3  cups  mixed vegetables, cooked or frozen
• 2  cups  shredded cheese, any variety

Directions

1. Cook rotini according to package directions, without salt.
2. Drain; set aside Heat oil at medium-high in a large skillet.
3. Add chicken and stir fry until browned on all sides.
4. Set chicken aside.
5. Add onion to skillet and stir fry until tender.
6. Stir in mixture of soup, milk and oregano.
7. Add vegetables; heat to a boil, stirring often.
8. Return chicken to skillet; reduce heat to low.
9. Simmer (covered) until chicken is cooked through- about 5 minutes, stirring ocasionally.
10. Stir in pasta and cheese, heat through.