Categories: Chicken

Ingredients

• 2 tbsp butter
• 1 lb chicken breasts, cut into cubes
• 10.75 oz can Campbell's condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup prepared pesto sauce
• 3 cups farfalle, cooked and drained

Directions

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

2. Stir the soup, milk and pesto sauce into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Stir in the pasta. Cook until hot.

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