1 lb boneless, skinless chicken breasts, cut in strips
1 medium onion, diced
10 oz condensed cream of mushroom soup, regular or half fat
1/2 cup milk
3 cup frozen vegetable mixture
1 tsp dried oregano
2 cup shredded cheddar cheese
Ground black pepper
STEP BY STEP:
Cook rotini according to package directions. Drain. Meanwhile, in large skillet, heat oil over medium high heat. Sauté chicken and onion about 5 minutes or until chicken is no longer pink.
Stir in soup, milk, vegetables, oregano and pepper to taste; bring to boil. Simmer over low heat, stirring occasionally, about 5 minutes or until vegetables are tender.
Stir in drained rotini and cheese. Sprinkle with additional shredded cheese, if desired.
