Ingredients:

6 oz Noodles
1/4 cup olive oil, divided
12 oz boneless skinless chicken breast, sliced
2 each garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 cans (each 10 oz.) condensed tomato soup
3 cups low sodium chicken broth
1 cup frozen peas
1/4 cup fresh basil leaves, chiffonade
1 1/2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs

Cooking Directions:

  1. Heat 2 tbsp. oil in Dutch oven or large saucepan set over medium heat. Cook chicken, garlic, salt and pepper for 5-8 minutes or until chicken starts to brown. 
  2. Stir in 3 cups water, tomato soup and chicken broth; bring to a boil. Reduce heat to medium. 
  3. Stir in pasta and cook for 8 minutes. Stir in peas and continue to cook for 2-3 minutes or until pasta is tender and peas are cooked. Stir in basil.
  4. Meanwhile, preheat broiler to high. Divide soup into 4 crocks. Top with shredded mozzarella, Parmesan cheese and bread crumbs. Drizzle with remaining olive oil. 
  5. Broil for 2-3 minutes or until cheese if melted and bread crumbs are golden brown and toasted. 
  6. Tips: Substitute mozzarella with fontina or provolone cheese for variation.