1 tablespoon vegetable oil
4 skinless, boneless breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1/2 cup milk
2 tablespoons gated Parmesan cheese
1/2 teaspoon dried basil leaves, crushed ***
1/4 teaspoon garlic powder or 2 cloves garlic, minced
4 cups hot cooked medium tube-shaped macaroni (about 3 cups uncooked)
*** I used some basil that I had frozen in ice cube trays, about 2 cubes worth, but I love basil
In a medium skillet over medium high heat, heat oil.
Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, milk, cheese, basil and garlic powder. Heat to a boil.
Return chicken to pan. Reduced heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with macaroni.
Makes 4 Servings
Campbell's Collection
