Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
• Stir the soup, milk, cheese, chili powder and garlic in the skillet and heat through. Serve over the pasta.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cubed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
• 0.5 cup milk
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chili powder
• 0.5 teaspoon garlic powder
• 4 cups cooked corkscrew pasta, drained