Cooking Directions

• Season the chicken as desired.  Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot.  Season to taste and stir in the tomatoes before serving.

Ingredients

• 2 tablespoons butter
• 1.25 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup basil pesto
• 0.5 cup milk
• 8 ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained
• 1 cup halved cherry tomatoes