Saturday, September 26, 2009

Creamy Pesto Chicken & Bow Ties

  • 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

  1. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

  2. 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.


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