Creamy Pasta and Mushroom Skillet

I h e a r t Skillet meals!
My family does too, especially when there are some kind of noodles involved.
This is a recipe that I found in an old 'Church' cookbook .
I have been making it for years now, and have changed a few things from the original recipe. skillet meals are one of the staple meals at our house.
I substituted Barilla Plus Penne for the rigitoni, I feel better if we eat a healthier pasta.
However, it is very good with the original rigitoni noodle.


Creamy Pasta and Mushroom Skillet

1 Tablespoon Olive Oil
3 Chicken breasts, cut in 1/2 inch pieces
1 medium onion or 3/4 cup, chopped
2 garlic cloves, minced
1 can diced tomatoes
1 can mushrooms, drained
1 can cream of chicken soup OR 1/3 cup of Shirley J Cream Soup base and 1 cup of water
1 cup frozen peas, thawed
8 - 10 oz pkg, rigatoni pasta (I used Barilla's Plus Penne pasta)
Parmesan cheese

1. In a pot of bowling water, cook noodles until done. Drain and set aside.

2. In a Skillet, heat the Olive Oil. Cook chicken and onion until chicken is no longer pink. Add garlic and cook for about 5 more minutes.

3. Add the canned tomatoes, drained mushrooms, and cream of chicken soup, heat through. Now add the frozen peas, stir them in the mixture and allow them to warm up (about 4 minutes)

4. Add the cooked pasta, combine well.

5. Serve immediately, garnished with Parmesan cheese on top.

Enjoy!