Ingredients
- 10 3/4 ozs low-fat cream of mushroom soup
- 1 1/2 c mixed vegetables (frozen thawed)
- 1 lb chicken breast (ground)
- 1/2 c water
- 1 c twist pasta (cooked)
- 1/2 c onions (chopped)
- 1/2 tsp olive oil
In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in cream of mushroom soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.
