Cooking Directions

• Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat.  Season the chicken as desired.  Add the chicken and cook until browned and cooked through, stirring occasionally.  Remove the chicken from the saucepot.
• Heat the remaining oil in the saucepot.  Add the mushrooms and cook for 3 minutes or until lightly browned, stirring occasionally.  Add the squash and cook for 2 minutes.  Add the garlic and cook and stir for 30 seconds.  Add the wine and cook for 30 seconds.
• Add the farfalle, broth and soup and heat to a boil.  Reduce the heat to medium.  Cook, uncovered, for 15 minutes or until the farfalle is tender and the sauce is thickened, stirring occasionally.
• Return the chicken to the saucepot and cook until hot.  Season to taste.  Spoon the farfalle and chicken mixture into a serving bowl and top with the arugula, lemon zest and cheese, if desired.  Toss just before serving and serve hot.

Ingredients

• 2 tablespoons olive oil
• 1.25 pounds boneless, skinless chicken breast, thinly sliced
• 8 ounces baby portobello mushrooms, sliced
• 1 medium yellow squash, cut in half lengthwise and sliced crosswise (about 2 cups)
• 3 cloves garlic, chopped
• 0.5 cup dry white wine
• 8 ounces uncooked farfalle (bow tie) pasta (about 2 cups)
• 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
• 3 cups arugula or 1-inch pieces cooked asparagus
• 1 teaspoon finely grated lemon zest (optional)
• 1 tablespoon grated Parmesan cheese (optional)