Chicken Mozzarella

CHICKEN MOZZARELLA

1 1/4 lb. skinless, boneless chicken breast halves
1 can (10 3/4 oz.) condensed tomato soup
1/2 tsp. dried Italian seasoning or dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
1/2 of a 1-lb. pkg. corkscrew-shaped pasta (rotini) (about 3 cups), cooked without salt and drained

Place the chicken into a 2-quart shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken. Bake at 400 degrees. for 20 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the pasta. Makes 4 servings.