Chicken Italian

8 ounces uncooked spaghetti

1 tablespoon olive oil

2 cloves garlic, finely chopped

1 (16 ounce) package boneless skinless chicken breast halves

1 teaspoon dried basil leaves

¼ teaspoon red pepper flakes

1 (19 ounce) can Progresso® Vegetable Classics hearty tomato soup

½ cup shredded mozzarella cheese

Cook and drain spaghetti as directed on package.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown.

Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.