Recipe: Easy Chicken and Pasta

Easy Chicken & Pasta
Yield: 4 Servings

1/2 tsp olive oil
1 lb ground chicken breast, skinless; cooked
1/2 cup onions; chopped
1/2 cup red and green bell peppers; chopped
10 3/4 ounces low-fat cream of mushroom soup
1/2 cup water
1 cup twist pasta; cooked
1 1/2 cups frozen mixed vegetables; thawed

In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in cream of mushroom soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.