- 1/2 (7 ounce) package sliced pepperoni
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/4 teaspoons dried oregano leaves, crushed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 3/4 cups milk
- 1/4 cup shredded Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 teaspoon ground black pepper
- 2 cups shredded cooked chicken
- 1 (16 ounce) package rotini pasta, cooked and drained
- 1 medium tomato, chopped
- Reserve 14 slices pepperoni. Coarsely chop the remaining pepperoni.
- Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic and oregano and cook for 5 minutes or until the onion is tender, stirring occasionally.
- Stir the soup, milk, Parmesan cheese, 1 cup mozzarella cheese and black pepper in the skillet and heat to a boil. Stir in the chicken, chopped pepperoni, rotini and tomato. Sprinkle with the remaining mozzarella cheese. Reduce the heat to low. Cover and cook until the mixture is hot. Sprinkle with the cheese. Top with the reserved pepperoni slices. Sprinkle with additional chopped tomato, if desired.
04/07/2018
recipepes.com
Pepperoni White Pizza Skillet, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
