I made a small change and added a couple of extra ingredients.
www.quickcooking.com
2 tablespoons vegetable oil
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon Italian seasoning
1/4 teaspoon dried red chili flakes
1/2 cup water
8 basil leaves, julienned
6 slices mozzarella cheese
Hot cooked noodles
In a large skillet cook the chicken in hot oil over medium heat to ligthly brown both sides. Remove and keep warm. Combine the tomatoes, soup, Italian seasoning, chili flakes and water. Add to the skillet. Cook and stir until heated through. Return the chicken to the skillet; simmer covered until no longer pink in the center, this will take 5-8 minutes depending on the thickness of the chicken breast; top with the cheese. Cover and heat until the cheese is melted.
Serve over noodles.
Yield: 6 servings
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