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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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And Charlene found a surefire success in Creamy Tomato Chicken. Served over noodles, the effortless entree is great for weeknight meals yet tastes special enough for weekend company. I knew it was a keeper the first time I served it, she confirms. It's so simple to whip up that I fix it several times a month. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons canola oil |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/8 teaspoon ground cinnamon |
6 slices slices part-skim mozzarella cheese |
hot cooked noodles |
Directions:
1. In a large skillet, cook chicken over medium heat in oil until a meat thermometer reads 170°. Remove and keep warm.
2. In a large bowl, combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return chicken to skillet; top with cheese. Cover and cook until the cheese is melted. Serve with noodles. Yield: 6 servings.
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