Cooking Directions

• Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the soup, water, pesto and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta, if desired.

Ingredients

• 1 pound skinless, boneless chicken breast halves(4 breast halves)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 0.333 cup prepared basil pesto
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 8 ounces (1/2 of a 1 pound package) penne pasta, cooked and drained (about 4 cups cooked) (optional)