Pesto Chicken Bow Ties

Pesto Chicken Bow Ties

from Campbellskitchen.com

2 tablespoons butter 

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 

• 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 and cook until the mixture is hot and bubbling.
  
  
  I didn't do the butter.  A good non-stick pan makes it unnecessary.  I did add some garlic and onion when cooking the chicken.  I made the pesto sauce from a packet.  I had to double this recipe for our family of six.