Creamy Pesto Chicken and bow ties


This recipe originally calls for Bow tie pasta. We ran out of bow tie pasta so instead we used macaroni. I love pesto’s and chicken and this is the perfect combination of both :). This recipe is from my Campbell’s cookbook. My husband added a little bit of Parmesan when he had it as left overs and said it was even better! We have been eating this for lunches the week after I made it.

I must admit I have been slacking off with updating this blog. Mainly I have been busy with paper, assignments, and work. Hopefully once finals are done then I will get ahead.

Creamy Pesto Chicken and Bow Ties

2 tablespoons butter

1 pound skinless boneless chicken breasts , cut into cubes

1 can of Campbells condensed cream of chicken soup

1/2 cup milk

1/2 cup prepared pesto sauce

3 cups bow tie shaped pasta, cooked and drained

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

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

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