Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.Stir the soup, water, cheese, garlic powder and broccoli in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.
1 tablespoon olive oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup0.333 cup water2 tablespoons Parmesan cheese0.125 teaspoon garlic powder2 cups fresh or thawed frozen broccoli florets4 cups cooked mafalda pasta or rotini (spiral), drained
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