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.