Tomato Basil Chicken Breasts

• 24 ounces boneless skinless chicken breasts
• 4 tablespoons all-purpose flour
• 18 teaspoon salt
• 18 teaspoon pepper
• 1 egg, beaten
• 2 cups uncooked spiral shaped pasta
• 1 (19 ounce) can tomato soup with basil

1. Combine flour, salt, and pepper in a small bowl.
2. Coat each piece of chicken in egg and then flour mixture.
3. Spray a large skillet with cooking spary.
4. Brown chicken over medium heat and then drain all liquid from the pan.
5. Cook pasta as directed on package.
6. Pour soup over chicken and bring to a boil.
7. Reduce heat, cover, and simmer for about 5-7 minutes or until chicken is done.
8. Serve chicken over pasta and top with extra sauce.
9. I also like to put a little fresh basil and parmesan cheese on mine.

chicken breasts, allpurpose, salt, pepper, egg, pasta, tomato soup with basil

Taken from www.food.com/recipe/tomato-basil-chicken-breasts-214577 (may not work)