Creamy Pesto Chicken and Bow Ties

Recipe from Carlie Swalberg

2 Tbsp. butter

2 skinless, boneless chicken halves, cut into cubes

1 can cream of chicken soup

½ cup pest

½ cup milk

3 cups bow tie pasta, cooked and drained

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

2. Stir soup, pesto, and milk in skillet and heat to a boil. Reduce heat to low. Cook five minutes, or until chicken is cooked through. Stir in pasta and cook until mixture is hot and bubbling.