Nonny’s Creamy Basil Pesto Pasta

Not only is this recipe comfort food at its finest, but it also conjures a beautiful memory… bringing home Baby Charlotte. The day after we brought Char home from the hospital, Nonny, Papa, Hannah and Zach came to visit. Now, having had six children herself, Nonny knows the cardinal rule of visiting a newborn baby at home… always bring food for the parents! (Just kidding…kind of.) 

In all honesty, when you get older and begin visiting friends or family with a new baby, it’s a thoughtful gesture to bring a little treat. (Homemade cookies or brownies… or delicious Creamy Basil Pesto Pasta!)
 
Now onto the recipe! This one is deceiving – by taste alone, you would never know how quick and easy it is to prepare. I made it for you guys last night and had it on the table in about 20 minutes – which was perfect because Daddy was starving! Add a pre-made salad and some sliced French bread and you’ve got the perfect meal! 
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup basil pesto
1/2 cup milk
8 ounces (about 3 cups) farfalle (bow tie) OR penne pasta, cooked and drained
  • Season the chicken as desired.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
  • Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling.  Season to taste.

 

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