1 1/4 pounds skinless, boneless chicken breast halves, 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
1/2 of a 1-pound package farfalle pasta (about 3 cups), cooked and drained
Toasted pine nuts
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.
Add toasted pine nuts and serve
Originally Submitted
10/26/2013
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