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.
1 tablespoon olive oil1 large onion, finely chopped (about 1 cup)0.333 cup sun-dried tomatoes, cut into thin strips2 cloves garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup milk2 tablespoons thinly sliced fresh basil leaves6 cups farfalle (bow tie) pasta, cooked and drained2 tablespoons grated Parmesan cheese
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