2-Step Creamy Chicken & Pasta
1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 bag (16 oz.) frozen vegetable pasta blend
1 can (10 3/4 oz.) your favorite Campbell’s Cream Soup *
1/2 cup water
HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 min. or until done.
TIP: *Delicious with Campbell’s Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.