I'd like to share a delicious recipe I found in my Campbells Casserole recipe book. I made the fabulous dish this past week and I have added it to my list of the best main entrees I've made.
Prep/Cook Time: 20 minutes
3 Cups uncooked bow tie pasta
2 Tablespoons butter or margarine
1 Pound skinless chicken breasts, cut into cubes
1 Can Campbell's Condensed Cream of Chicken (can do fat free too)
1/2 Cup milk
1/2 Cup prepared pesto sauce
Cook pasta according to package directions. Drain.
Heat butter in medium skillet over medium-high heat. Add chicken and cook until browned, stirring often.
Add soup, milk and pesto sauce. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Stir in pasta and heat through.
My Notes: I cook the chicken all the way while in the butter so it has a slight brown tint (there isn't any pink as stated in the 3rd step). I thought that a 3/4 cup of pesto would have been enough. I cooked the chicken and added the mixture at the same time I was cooking the pasta (they separate the steps). Have bread as part of the meal that way you can use it to scoop up any remaining pesto sauce on your plate! (Pesto sauce can be found in the pasta isle, in a small glass jar)