Monday, August 15, 2016


6 boneless skinless chicken breasts
salt and pepper to taste
1 tbsp olive oil
1 can Italian-seasoned stewed tomatoes
1 can cream of mushroom soup
1/3 cup water
1 pkg (16-oz) cooked spaghetti
1/3 cup shredded mozzarella cheese

Season the chicken with salt and pepper. Heat olive oil in large skillet; add chicken and cook until browned.

In a bowl, combine the tomatoes, soup and water; pour over the chicken in the skillet and bring to a boil. Cover and cook over medium-low heat approximately 20 minutes or until the chicken is cooked through.

Serve over the cooked spaghetti. Sprinkle the cheese over the top.

Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.