Baked Italian Chicken and Pasta |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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It couldn't be easier, or tastier...in this dish, the pasta cooks right in the sauce, so you simply combine all ingredients, cover and bake. This recipe is a mom's best friend. Ingredients:
1 (10.75 ounce) can campbell's® condensed tomato soup |
1 1/3 cups water |
1 teaspoon dried basil leaves, crushed |
2 cups uncooked corkscrew-shaped pasta (rotini) |
4 (4 ounce) skinless, boneless chicken breast halves |
1/2 cup shredded mozzarella cheese |
Directions:
1. Stir the soup, water, basil and pasta in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the cheese and additional basil, if desired. Cover the baking dish.
2. Bake at 350 degrees F for 45 minutes or until the chicken is cooked through and the pasta is tender.
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