7 oz. uncooked pasta nuggets (radiatore)	� lb. chicken breast strips	1 can condensed cream of chicken soup
1� cups (5 to 6) med. chopped Italian plum tomatoes	� cup milk	2 tbsp. chopped fresh basil
4 oz. shredded mozzarella cheese

1. Cook pasta to desired doneness. Drain; cover to keep warm.
2. Spray a large nonstick skillet with cooking spray. Heat over medium high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink.
3. Reduce heat to medium. Add soup, tomatoes, milk and basil; mix well. Add cooked pasta; cook and stir until bubbly and thoroughly heated. Cover; let stand 2 to 3 minutes or until cheese is melted.

Ingredient info:
Italian plum tomatoes are small, oval, flavorful tomatoes that retain their shape when cooked. Sometimes called Roma tomatoes, plum tomatoes are ideal for casseroles and chunky sauces.

Storage tip:
Cover leftovers and refrigerate them for another meal. Reheat them in a nonstick skillet, adding a little water or milk to maintain the sauce like consistency. To reheat in the microwave, allow 1 minute for each cup of food.

Serving suggestion:
For a simple summer supper, add a tossed garden salad and whole grain bread.

Serving size: � recipe
Calories: 450
Calories from fat: 120
Dietary exchanges: 3 starch, 4 lean meat OR 3 carbohydrate, 4 lean meat