4 Skinless, boneless chicken breast halves cut into cubes
1 Can (10 3/4oz) Campbell's Condensed Cream of Chicken Soup
1/2 Cup Pesto Sauce
1/2 Cup Milk
3 Cups Bow Tie Pasta, cooked and drained
Instructions
Heat butter in a 10-inch skillet over med-high heat.
Add the chicken and cook until well browned.
Stir the soup, pesto sauce and milk in the skillet
and heat to a boil.
Reduce the heat to low and cook for five minutes or
until the chicken is cooked through. Stir in the
pasta and cook until the mixture is hot and
bubbling.
Originally Submitted
9/22/2010
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