Skillet Chicken Stroganoff

Skillet Chicken Stroganoff 1 (14 1/2 oz) can stewed tomatoes 1 lb boneless, skinless cubed chicken breast 1/2 lb mushrooms, quartered 1 onion, chopped 1 teaspoon dried thyme 4 oz rotini pasta, uncooked 1/2 cup nonfat plain yogurt Drain tomatoes reserving liquid. Add water to liquid, if needed, to measure 3/4 cup. In large skillet coated with no stick cooking spray, cook chicken with mushrooms, onion and thyme. If desired, salt and pepper to taste. Stir in pasta, reserved liquid and tomatoes. Cover and cook over medium heat 10 minutes or until pasta is done, stirring occasionally. Remove from heat; stir in yogurt. 4 servings

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