What's for dinner: chicken peso pasta

Last Thursday I tried a new recipe that I found online. It was so good, I thought I would share it with everyone. We loved it so much we will be having it again. This is great for a cold night and so easy to make.

What you need

• 2 tablespoons of butter
• 1 1/4 pounds of skinless, boneless chicken breasts. Cut them into cubes
• 1 can of Campbell's condensed cream of chicken soup
• 1/2 cup of pesto sauce
• 1/2 cup of milk
• 1 package of farafalle pasta (cooked and drained)

Directions

• heat the butter in a 10 inch skillet medium heat. Add the Chicken and cook until browned
• cook pasta as directed on box
• stir in the soup, pesto, and milk into the skillet the chicken is in and heat until it boils. Reduce the heat and cook for 5 minutes. Stir in the pasta until mix is hot and bubbly 

After that it is ready to serve. I added pine nuts to ours and it really brought out the flavor. You could also add tomatoes.  I highly recommend this great recipe, and hope you enjoy it too.