Cooking Directions

• Reserve half the asparagus spears. Chop the remaining asparagus spears.
• Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
• Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.
• Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.

Ingredients

• 2 cans (12 ounces each ) asparagusspears, drained
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 2 cups diced boneless, skinless chicken breasts, cooked
• 0.5 cup reduced fat (2%) milk
• 6 ounces (about 1/3 package) fettuccine pastaor your favorite pasta, cooked and drained (about 3 cups)