Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.
• Stir the soup, water, basil and vegetables in the skillet and heat to a boil.  Stir in the pasta.  Reduce the heat to medium.  Cook for 10 minutes, stirring often.
• Return the chicken to the skillet.  Cook for 5 minutes or until the chicken is cooked through and the pasta is tender, stirring often.  Sprinkle with the cheese, if desired.

Ingredients

• 1 tablespoon vegetable oil
• 1.25  pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2.25 cups water
• 0.5 teaspoon dried basil leaves, crushed
• 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
• 2 cups uncooked rotini (spiral) pasta
• 2 tablespoons grated Parmesan cheese(optional)