3 cups uncooked bow tie pasta, 2 T. butter, 1 pound boneless chicken, cubed, 1 can Campbell's Cream of Chicken soup, 1/2 cup pesto sauce (if using my pesto recipe then it would be 2 cubes), 1/2 cup milk.
1. Cook past according to package directions. Drain.
2. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained past and heat through. Serve hot and can add any cooked vegetable if desired before serving.