Creamy Pesto Chicken & Bowties

2  T.  butter

2  skinless, boneless chicken breast halves, cut into cubes

1  can (10 3/4 ounces) Cream of Chicken Soup

1/2 cup  pesto sauce

1/2 cup  milk

1/2  of a 1-pound package bow tie pasta (about 3 cups), cooked and drained

 

1.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

 

2.  Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low.

 

3.  Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

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