Tomato Basil Chicken

1 T. oil
1 ½ lb. boneless skinless chicken breast halves (4-6)
1 can (10 ¾ oz.) condensed tomato soup
½ C. milk
2 T. Parmesan cheese
½ tsp. dried basil
¼ tsp. garlic powder or 2 cloves, minced
3 C. medium tube-shaped pasta (like ziti), cooked and drained

Heat oil in a 10 inch skillet over med-high heat. Add the chicken and cook 10 minutes or until it is well browned on both sides. Remove the chicken and set aside.

Stir in the soup, milk, cheese, basil, and garlic. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with pasta.