8 ounces uncooked linguine
4-5 boneless, skinless chicken breasts (about 1 1/2 lbs)
2 tablespoons oil
1 can (10.75 oz) condensed cream chicken soup
1 cup shredded medium cheddar cheese
1 can (14 oz.) Italian diced tomatoes, undrained
salt and pepper to taste
1 tomato, garnish
fresh parsley, garnish
Cook linguine according to package directions. Drain, rinse and keep warm.
Heat oil in large skillet or Dutch oven. Dice chicken into bite-size pieces (if chicken is partially frozen it is easier to dice). Brown chicken in hot oil until juices are clear and chicken is cooked in the middle. Remove chicken and keep warm.
Stir condensed soup and a little of the juice from tomatoes into juices in bottom of browning pan. Stir to dissolve juices on bottom of pan. Add cheese and stir until partially melted. Gradually stir in tomatoes and juice, stirring until cheese is melted and sauce is creamy (there will be chunks of tomatoes in sauce). Salt and pepper to taste (soup and tomatoes add salt to the recipe – be careful not to over salt).
If needed, thin with a little milk or additional tomato juice.
Add chicken and heat through. Serve over cooked linguine, garnishing with fresh parsley and slice of fresh tomato. Recipe serves 6.