Asiago-Chicken Pasta Skillet

Instructions

1. Bring water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low. Add the chicken bouillon, sun-dried tomatoes and balsamic vinegar. Cook and stir until bouillon is dissolved.
2. Sauté onion and mushrooms in butter in a large, nonstick skillet over medium-high heat until just tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute. Stir in the bouillon mixture, chicken and pasta.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until liquid is reduced and pasta mixture is thickened, stirring occasionally.
4. Reduce heat to low. Stir in the tomatoes, mozzarella and basil; heat through. Top with asiago.