Season the chicken as desired. Heat the butter in a 12-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. Season to taste and stir in the tomatoes before serving.
2 tablespoons butter1.25 pounds skinless, boneless chicken breast halves, cut into cubes1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup basil pesto0.5 cup milk8 ounces (about 3 cups) farfalle (bow tie) pasta, cooked and drained1 cup halved cherry tomatoes
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