Chicken & Bacon Farfalle with Spinach & Mushrooms
- Cook pasta according to package directions. Drain, set aside and keep warm.
- In a large nonstick skillet, heat oil over medium-high. Sauté chicken 3-5 minutes or until starting to brown. Add mushrooms and orange pepper; cook 2-3 minutes, stirring often, or until tender. Reduce heat to medium-low.
- Stir in soup and water until smooth. Add spinach. Heat just until bubbling, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes or until spinach is wilted and sauce has thickened slightly.
- In a large serving dish, gently combine pasta, sauce, bacon, Parmesan and pepper. Serve immediately, topped with more Parmesan, if desired.
Additional fat comes out of bacon when it is crisply cooked, drain away excess fat or allow it to be absorbed on food-safe paper towels. To save time, buy precooked real bacon bits and use in place of the crumbled bacon.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom and Garlic Soup
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