2 cups rotini pasta (or other bite size pasta)
1 tbsp. vegetable oil
4 boneless skinless chicken breasts, cut in strips
1 med. onion, chopped
1 can Cream of Mushroom Soup
1/2 cup milk
3 cups. frozen vegetable mixture (Mediterranean Style)
1 tsp. dried oregano
Ground black pepper
2 cups Kraft 4 Cheese Italiano Shredded Cheese
 

Recipe from Recipes Plus

Cook rotini according to pkg. directions.  Drain.

Meanwhile, in large skillet, heat oil over med. high heat.  Sauté chicken and onion about 5 min. or until chicken is no longer pink.

Stir in soup, milk, vegetables, oregano and pepper to taste; bring to boil.  Simmer over low heat, stirring occasionally, about 5 min. or until vegetables are tender.  

Stir in drained rotini and cheese.  Sprinkle with additional Italino shredded cheese, if desired.

Variation
For a flavor variation, substitute
Cream of Mushroom and Onion Soup, or
Cream of Mushroom and Garlic Soup.