1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 medium onion, sliced
1 medium carrot, peeled and sliced
2 medium tomatoes, diced
1/2 pound fresh mushrooms, sliced
2 tablespoons olive oil
8 ounces shredded mozzarella cheese
1 (10 ounce) can tomato paste
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chopped fresh parsley
1 teaspoon minced fresh tarragon
In a medium saucepan, combine olive oil, chicken, onion, carrot, tomatoes, mushrooms, olive oil, cheese and tomato paste. Cook over medium heat, stirring occasionally, for 5 to 10 minutes, or until cooked through. Let cool in pan for 10 minutes, then stir in cream of chicken soup and tomato soup. Bring to a boil, with about 3 tablespoons of the soup mixture in the bottom of the pan.
Stir chicken mixture into mustard-style soup. Return to a boil, stirring occasionally, for 3 to 4 minutes, or until chicken mixture has thickened. Reduce heat to low, and cook for 5 minutes, stirring constantly.
Remove chicken mixture from heat; stir broth mixture back into mustard-style soup mixture. Stir pasta mixture and chicken mixture gently into cheese mixture and chicken mixture. Return to a boil, stirring constantly, for 1 to 2 minutes, or until pasta mixture is thickened. Stir in parsley and tarragon. Reduce heat to medium-low, and simmer for about 2 minutes.