Easy, Creamy Chicken and Pasta

This is a really easy one-dish meal that would work at home or for a potluck. It's pretty flexible, too. You could switch up seasonings, soups, and veggie combination to make something new each time! This recipe was adapted from one found in the Taste of Home 50th Anniversary Cookbook.

Ingredients
1 lb boneless, skinless chicken breast cubed
Salt, pepper, and garlic powder to taste
1 tbsp extra virgin olive oil
1 can fat-free cream of ____ soup (I used mushroom. Next time I want to try celery)
2 1/4 cup water
1 tsp basil
1 16 oz frozen veggies (I used a stir fry with bell peppers, baby corn, green beans, etc)
2 cups uncooked spiral pasta (I used the tri-colored for presentation)
Grated Parmesan cheese to taste


Directions
1. In an extra-large skillet over med-high, cook the chicken in the oil until browned. Season the chicken with salt, pepper, and garlic powder.
2. When cooked through, remove chicken and set aside.
3. Add soup, water, basil, and veggies to the skillet.
4. Bring to a boil. Then add uncooked pasta.
5. Cook on med heat 10 minutes. Make sure to stir it often.
6. Return the chicken to the skillet. Cook for 5 minutes, or until chicken is heated.
7. Serve with sprinkles of cheese.

Nutritional Information
This recipe makes 4 servings. Each serving has about 460 calories, 7.2 g fat, 9 g fiber, and 39 g protein.