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Chicken Pesto with Tomatoes

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    Ingredients Jump to Instructions ↓

    1. 4 skinless, boneless chicken breasts halves

    2. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

    3. 1/2 cup water

    4. 1/3 cup prepared pesto sauce

    5. 1 can (about 14 1/2 ounces) diced tomatoes, undrained hot cooked pasta

    Instructions Jump to Ingredients ↑

    1. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

    2. Stir the soup, water, pesto and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta, if desired.

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