- 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
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.