Italian Chicken Pasta Skillet

• One 4.9 oz. package Farmhouse(R) Fettuccine Alfredo Pasta
• 2 Tablespoons butter or margarine
• 1 cup onion, chopped
• 2 cloves garlic, chopped
• 2 cups fresh mushrooms, sliced
• One 14.5 oz. can stewed tomatoes - Italian style, undrained, coarsely chopped
• 2/3 cup water
• 3/4 cup milk
• 12 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 cup grated Parmesan cheese

1. Melt butter in medium skillet over medium heat. Add onion and garlic and cook until soft, about 4 minutes, stirring frequently.
2. Add mushrooms and cook about 5 minutes.
3. Add tomatoes, water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cook uncovered for 12 minutes, stirring frequently, until pasta is tender.
4. Remove from heat and let stand 5 minutes for sauce to thicken. Top with Parmesan cheese before serving.

pasta, butter, onion, garlic, fresh mushrooms, tomatoes, water, milk, chicken breasts, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/italian-chicken-pasta-skillet-50145187 (may not work)