Creamy Pesto Chicken & Bow Ties – Amy – Feb 2015

Creamy Pesto Chicken & Bow Ties 

2 tablespoons butter 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

1/2 cup basil pesto 1/2 cup milk

8 ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained

How to Make It

  • Season the chicken as desired.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
  • Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling.  Season to taste.

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