What You'll Need
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups farfalle (bow tie) pasta, cooked and drained
2 tablespoons grated Parmesan cheese
to taste Freshly ground black pepper
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.