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.