4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked and drained
Instructions
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 pasta and cook until the mixture is hot and bubbling.
Originally Submitted
5/22/2011
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