8 oz. uncooked spaghetti noodles
1 cup frozen peas
2 Tbsp. butter
1 lb. chicken breast, cut into bite-size pieces
1 can cream of mushroom soup (I like the fat-free soup best)
1/2 cup milk
1/2 cup grated mozzarella cheese
ground black pepper to taste
Prepare spaghetti according to directions, adding the peas during the last few minutes of cooking time. Drain.
Heat butter in a skillet over medium-high heat. Add chicken and cook until well browned.
Stir the soup, milk, cheese, pepper, and pasta mixture into the skillet and cook until hot and bubbling.
This is adapted from a Campbell's Kitchen recipe that I found in a magazine. Doug and the girls love it! It can be made in just over 20 minutes. I just throw frozen chicken tenders in the pan and break them up with a bamboo spoon as they are cooking instead of wasting time defrosting and cutting.