I found a recipe while browsing the Campbell’s Kitchen website last night that I had to try. So today I ventured out to the store to get a few ingredients I needed. I have never made or cooked with pesto, so I was unsure how it was going to come out. While it was cooking, my daughter Hailey told me it smelled good. Boy, was I hoping it was going to taste good. To my surprise, it turned out AWESOME and my children ate all their food on their plate! I even heard “can I have seconds”. Score, I have hand written this recipe on an index card and put it in my box of recipes to cook again.
Now for the recipe…..
2 tablespoons butter
4 skinless boneless chicken breast halves cut into cubes (about 1 pound)
1/2 cup Pesto Sauce
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
1/2 cup milk
3 cups bow tie pasta, cooked and drained (I used the mini bow tie pasta)
- In a 10 inch skillet, heat butter until melted and add chicken. Cook the chicken in the butter until well browned. Be sure to stir often.
- Once chicken browned, add the soup, pesto sauce and milk and bring to a boil. Once at a boiling point, reduce heat to low and cook for 5 to 10 minutes.
- Stir in cooked bow tie pasta and cook until mixture is well mixed and hot!
This is definitely something I plan on making again. I served this with a side of white rice……..