One-Pot Bowties with Chicken, Bacon and Peas

Bacon lovers rejoice! A quick sauce made from Campbell’s® Cream of Bacon soup is all you need to take a weeknight pasta from everyday to outstanding.

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 1 lb (454 g) boneless, skinless chicken breast, sliced
  • 1 tbsp (15 mL) olive oil
  • 3 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) milk
  • 1 1/2 cups (375 mL) cherry tomatoes, halved
  • 8 oz (226 g) uncooked bowtie pasta (farfalle)
  • 1 cup (250 mL) frozen peas
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 3 tbsp (45 mL) chopped fresh basil


  1. Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.  
  2. Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium.  Boil gently, uncovered, stirring often, for 7 minutes.  
  3. Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness.  
  4. Sprinkle with the cheese and basil

Recipe tips

  • Replace the peas with frozen broccoli if desired. 
  • Don’t have fresh basil? Use 1/2 teaspoon dried basil, adding with the garlic. 

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Amount Per Serving
Calories 540
Fat 17 g
Sodium 810 mg
Carbohydrate 57 g
Dietary Fibre 4 g
Protein 41 g
Calcium 21 %DV

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