Creamy Pesto Chicken Pasta
Looking to dazzle your taste buds with minimal effort? Our Creamy Pesto Chicken Pasta is another perfect example of all you can do with Condensed Cream of Chicken Soup and leftover or rotisserie chicken. Quick to prepare and packed with flavor and freshness, thanks to the unbeatable combo of said soup and jarred pesto, this skillet meal will become your weeknight saving grace.
Ingredient
- 8 ounces (about 3 cups) uncooked farfalle (bow tie) pasta, cavatappi, fusilli, rotini or penne
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1/2 cup basil pesto
- 1/2 cup milk
- 2 cups cubed leftover cooked chicken or rotisserie chicken
- 1 cup halved cherry tomatoes
Direction
- tep 1
- Cook and drain the pasta according to the package directions.
- Stir the soup, pesto and milk in a 12-inch skillet and heat to a boil. Reduce the heat to low and add the chicken. Cook for 5 minutes or until the chicken is warmed through. Stir in the pasta and cook until hot. Season to taste and stir in the tomatoes before serving.
