Chicken Stroganoff

Here's the recipe:

You will need:

1 tablespoon e.v.o.o. (That's extra virgin olive oil to those non-Rachel Ray Fans)

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream ofChicken and Mushroom

1/2 cup non fat milk

8 Oz of Rozini Heart Healthy Whole Wheat Extra Wide Egg Noodles

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1.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Season with 1/4 tsp of onion salt and 1 tsp of minced garlic.

2.Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

3. On another burner, put pasta in boiling water while cooking the chicken.

4. As a side I recommend making a small salad.

5. Once pasta is done, drain and plate up. Once plated up top with the chicken and sauce then serve with the salad.

Here's a picture -