Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.Stir the soup, milk, cheese, chili powder and garlic in the skillet and heat through. Serve over the pasta.
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves, cubed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup0.5 cup milk2 tablespoons grated Parmesan cheese1 teaspoon chili powder0.5 teaspoon garlic powder4 cups cooked corkscrew pasta, drained
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