Recipe Thursday

Easy Chicken and Pasta
1 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut up
1 can (10 ¾ oz.) condensed cream of mushroom soup
2 ¼ cups water
½ tsp. dried basil leaves, crushed
2 cups frozen vegetables (broccoli, cauliflower, and carrots)
2 cups uncooked corkscrew macaroni
Grated parmesan cheese

In medium skillet over medium-high heat, heat oil. Add chicken and cook until browned, stirring often. Set chicken aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked macaroni. Reduce heat to medium. Cook 10 minutes, stirring often. Return chicken to pan. Cook 5 more minutes or until macaroni is done. Sprinkle with cheese.