- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast, cubed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken with Herbs Soup
- 1/2 cup milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 4 cups hot cooked corkscrew-shaped pasta
- Heat oil in skillet. Add chicken and cook until browned, stirring often.
- Add soup, milk, cheese, chili powder and garlic and heat through. Serve over pasta.