Ingredients Jump to Instructions ↓

  1. 8 ounces dry rigatoni pasta, uncooked

  2. PAM® Original No-Stick Cooking Spray

  3. 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  4. 1/2 cup chopped onion

  5. 1 can (14 1/2 oz each) Hunt's® Petite Diced Tomatoes, undrained

  6. 1 can (10-3/4 oz each) condensed cream of mushroom soup

  7. 1 cup frozen green peas, thawed

  8. 6 tablespoons shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally.

  2. Stir in undrained tomatoes and soup; cook 5 minutes or until hot, stirring occasionally. Add peas; mix well.

  3. Drain pasta; place in large serving bowl. Add chicken-tomato mixture; toss to coat. Sprinkle with cheese.


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