Incredibly easy!

I believe this is fron the Cambell's Kitchen...

6 oz. bowtie pasta
1 can cream of mushroom soup
2 cups diced, cooked chicken
1/2 cup milk
2 cans (12 oz) asparagus spears, drained

Cook pasta and drain. Chop 1/2 the asparagus and set aside.
Heat soup, chicken and milk in large skillet over medium heat, while pasta cooks.
Add pasta to soup mixture and stir. gently add chopped asparagus and heat through. Season to taste. Remove to serving dish. Place remaining asparagus in skillet and heat through. Serve w/ pasta

I will add that this needs a lot of extra spice. If you don't add something to it (anything!) it's pretty bland. Next time I'm going to spice it up a LOT. Maybe some basil, salt... and who doesn't love a little tabasco? ;)

Categories: chicken, one_dish_meals, pasta