- 2 tbsp vegetable oil
- 4 diced chicken breasts
- 1 can of Campbell's Condensed Cream of Chicken Soup
- 60g (4tbsp) pesto sauce
- 120ml milk
- 330g cooked pasta
Step 1Heat the oil in a frying pan over a medium heat, add the diced chicken breast and cook until golden brown.
Step 2Stir in the soup, pesto sauce and milk and bring to the boil. Reduce the heat and allow to simmer for 5 minutes until the chicken is cooked through.
Step 3Stir in the cooked pasta and heat through ensuring the pasta is coated with the sauce.
Step 4Serve with a mixed salad.