Chicken Romain Name: David Coe Base: FT Benning Recipe: 1 lb of boneless skinless chicken breats 2 cans of tomato soup 1 large sweet onion 3-5 slices of swiss cheese chopped galic to taste 1 stick of butter hotsauce to taste salt and pepper to taste 1 lb of pasta ground basil to taste Slice onion, chop chicken into cubes and put in large pan with stick of butter and garlic and cook until center is white (don't overcook). Drain butter. Add in tomato soup and add about one can of milk (depending on the thickness of the sauce you want). Add about 5-10 drops of hot sauce (to taste), basil, salt and pepper to taste. Let simmer about 10 minutes. Add in cheese and let melt, once cheese is melted it's done. Pasta (I like rigatoni or wide noodles) should be cooking with the chicken so its ready when the chicken is ready. The chicken and sauce is smoothered on the noodles and enjoy. Makes about 4-6 servings. Great with baby peas and garlic bread./