1 lb. ground chicken breast
1/2 tsp. olive oil
1/2 c. onion, chopped
1/2 c. red and green pepper, chopped (bell)
1 (10 3/4 oz.) can low-fat cream mushroom soup
1/2 c. twist pasta, cooked al dente
1 1/2 c. frozen, thawed mixed vegetables

Cook pasta and set aside. Heat oil over low heat. Add chicken, onions and pepper. Cook until chicken is no longer pink and vegetables are tender. Stir in soup to which water has been added, then pasta and mixed vegetables. Cover and cook over low heat 5 minutes.

Serves 4.