Day 057.

Let's start off by showing you a photo of my little piglet <3.
What a cutie!

And now I'm going to share with you what I made for dinner.

Italian Chicken Noodle SkilletYeild: 4 Servings

1-3/4 cups uncooked egg noodles
1/2 cup sliced fresh mushrooms (if desired)
1 can (14-1/2 ounces) diced tomatoes in sauce
1 can (10-3/4 ounces) reduced- fat reduced- sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1/4 cup shredded Parmesan cheese
1 teaspoon Italian seasoning
1/3 cup shredded part-skin mozzarella cheese

1) Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning.

2) Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.

3) Drain the noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted.

Enjoy!


-Mrs. Nichelson ♥