3 cups uncooked bow tie pasta
2 tbsp. butter or margarine
1 lb. skinless, boneless chicken breast, cubed
1 can Campbell's Condensed Cream of Chicken Soup
1/2 c. pesto sauce
1/2 c. milk
Cook pasta according to pkg. directions. Drain.
Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Variations:
Lately I've been doubling the recipe. That makes it so I can use a whole box of pasta and a whole container of pesto sauce instead of just half. It does make a huge amount, but I like doing it that way so I can have lots of leftovers for Stu's lunches and a fast lunch for the kids the next day. I would think you could also freeze the other half and pull it out of the freezer on a busy night.
I also tried throwing a bunch of vegetables in the food processor until they were teeny tiny, and then cooking them in the butter in place of the chicken. I try to sneak in extra vegetables in my recipes whenever I can get away with it.
