3 cups uncooked bow tie pasta
1 lb. boneless chicken breasts, cubed
1 can cream of chicken soup
1/4 cup pesto sauce
1/2 cup milk
Cook pasta until al dente; drain. Cook chicken until browned in butter or oil, stirring often. (or use rotisserie chicken) Add soup, pesto sauce and milk to chicken; bring to a boil and cook over low heat 5 minutes. Stir in drained pasta and heat through.
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