Creamy Chicken, Pasta & Mushroom Skillet

I made this last week. It was easy, and a hit with the kids!

Creamy Chicken, Pasta & Mushroom Skillet

Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas

Hands on: 20 minutes
Total: 20 minutes
Makes: 6 servings (1-1/3 cups each)

Ingredients:

8 ounces dry rigatoni pasta, uncooked
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 ounces) Hunt's Petite Diced Tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup frozen green peas, thawed
grated Parmesan cheese, optional

Directions:

1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.
2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heaated through, stirring occasionally. Add peas; mix well.
3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.