By Patrick Gross
Marinate chicken breast by drizzling with 2 tablespoons olive oil, 1 teaspoon garlic, 1 teaspoon EACH basil, oregano and parsley. Broil about 6 minutes on each side, or until thoroughly cooked. Meanwhile, cook pasta according to package directions; drain. In extra-large skillet over medium heat, heat remaining oil; add remaining garlic. Cook 1 minute; do not brown. Over medium-high heat, add vegetables and remaining seasonings. Cook, stirring frequently, about 10 minutes. Reduce heat; stir in tomato soup. Simmer 10 minutes, adding water if sauce seems too thick. Meanwhile, cut chicken into strips. In pasta pot, stir together cooked pasta, chicken and tomato soup mixture; season to taste. Sprinkle with cheese. 13 servings (1 cup each).Each serving provides: 200 Calories, 12 g Protein, 25 g Carbohydrates, 6 g Total Fat (1 g Saturated Fat), 20 mg Cholesterol, 270 mg Sodium.