1/2 tsp olive oil
1 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c red and green bell peppers — chopped
10 3/4 ozs low-fat cream of mushroom soup
1/2 c water
1 c twist pasta — cooked
1 1/2 c frozen mixed vegetables — thawed
In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in cream of mushroom soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.