3
6 ratings

Chicken Broccoli Pesto

Staff Writer

Campbell's Kitchen

Pesto steals the stage in this pasta recipe, and it's given an extra boost of flavor from the help of Campbell's Condensed Cream of Chicken Soup.

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Ingredients

  • 2 Tablespoons butter
  • 1 1/4 Pound skinless, boneless chicken breast halves, cut into cubes
  • 1 can Campbell's Condensed Cream of Chicken Soup
  • 1/2 Cup pesto
  • 1/2 Cup milk
  • 1/2 Pound farfalle pasta, cooked and drained

Directions

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 and cook until the mixture is hot and bubbling.

Nutritional Facts
Servings4
Calories Per Serving851
Total Fat50g77%
Sugar4gN/A
Saturated12g62%
Cholesterol138mg46%
Protein48g96%
Carbs53g18%
Vitamin A335µg37%
Vitamin B120.5µg8.8%
Vitamin B61mg69%
Vitamin C14mg24%
Vitamin D0.6µg0.1%
Vitamin E6mg32%
Vitamin K344µg100%
Calcium276mg28%
Fiber3g14%
Folate (food)83µgN/A
Folate equivalent (total)83µg21%
Iron5mg29%
Magnesium150mg37%
Monounsaturated25gN/A
Niacin (B3)16mg80%
Phosphorus603mg86%
Polyunsaturated8gN/A
Potassium972mg28%
Riboflavin (B2)0.5mg28.4%
Sodium1273mg53%
Thiamin (B1)0.3mg17.8%
Trans0.2gN/A
Zinc4mg24%