• 2 cups (500 mL) rotini pasta (or other bite-size pasta)
• 1 Tbsp (15 mL) vegetable oil
• 4 boneless skinless chicken breasts, cut in strips (1 lb/500 g)
• 1 medium onion, chopped
• 1 can (10 oz/284 mL) Campbell's® Condensed Cream of Mushroom Soup , Regular OR Half Fat
• 1/2 cup (125 mL) milk
• 3 cups (750 mL) frozen vegetable mixture(Mediterranean style)
• 1 tsp (5 mL) dried oregano
• Ground black pepper
• 2 cups (500 mL) Kraft* 4 Cheese Italiano
• Shredded Cheese

1. Cook rotini according to package directions. Drain.
2. Meanwhile, in large skillet, heat oil over medium high heat. Sauté chicken and onion about 5 minutes or until chicken is no longer pink.
3. 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 Italiano shredded cheese, if desired.

Serves 4