- 2 tablespoon butter
- 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
- 1/2 cup pesto sauce
- 1/2 cup milk
- 3 cups bow tie pasta, cooked and drained
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.