Italian Chicken Noodle Skillet

Italian and easy to prepare. Each serving is 1 1/2 cup. Diabetic Exchanges: 3 lean meat & 1 1/2 starch. This came from Taste Of Home Simple & Delicious. I have not tried this, just posting for safe keeping.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups  uncooked  egg noodles
• 1⁄2 cup  sliced fresh mushrooms
• 14 1⁄2 ounces diced tomatoes, in sauce
• 10 3⁄4 ounces  reduced fat reduced sodium  condensed cream of chicken soup, undiluted
• 2  cups  cubed  cooked chicken breasts
• 1⁄4 cup  shredded parmesan cheese
• 1  teaspoon  italian seasoning
• 1⁄3 cup  shredded part-skim mozzarella cheese

Directions

1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Drain noodles; stir into skillet.
3. Sprinkle with mozzarella cheese; cover until cheese is melted.