- 2 Tbsps butter (I used olive oil)
- 1 1/4 lbs boneless skinless chicken, cut into cubes
- 1 can Campbell's condensed cream of chicken soup (I used the low fat one)
- 1/2 cup milk
- 1/2 cup prepared pesto
- 3 cups pasta, prepared and drained (I used rotini, the original recipe called for bow-tie)
Steps
1. Heat butter/oil in 10 inch skillet over medium-high heat.
2. Add the chicken and cook until well browned, stirring often. (At this time I start preparing the pasta).
3. Stir in the milk, pesto and soup into the skillet.
4. Heat until boiling.
5. Reduce the heat to low and let cook for 5-7 more minutes.
6. Stir in the pasta, and cook until mixture is hot and bubbly.
- Recipe from Campbell's Cookbook
