1 Tbsp. oil 1 lb. boneless chicken breasts, cubed 1 can cream of mushroom soup 2 ¼ cups water, ½ tsp. basil or Italian seasoning 1 16-oz pkg. frozen vegetable mixture 2 cups rotini or other pasta.
Cook chicken in oil until no longer pink throughout. Set aside. In skillet, put soup, water, basil or Italian seasoning, frozen vegetable mixture, and pasta. Bring to a boil, then reduce heat and simmer 5-10 minutes or until pasta is tender. Add chicken back in, heat through, and sprinkle with parmesan cheese.
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