Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
• Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
• Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped (about 1 cup)
• 0.333 cup sun-dried tomatoes, cut into thin strips
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup milk
• 2 tablespoons thinly sliced fresh basil leaves
• 6 cups farfalle (bow tie) pasta, cooked and drained
• 2 tablespoons grated Parmesan cheese