Tasty 2-Step Chicken

What You'll Need:

• 1 tablespoon vegetable oil 
• 1 1/4 pounds skinless, boneless chicken breast halves 
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
• 1/2 cup water 

How to Make It:

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Source: Campbell's Kitchen

Creamy Parmesan Penne & Peas

What You'll Need:

• 4 slices bacon 
• 1 pouch (11 ounces) Campbell's® Creamy Parmesan Chicken Skillet Sauce 
• 1 cup frozen peas, thawed 
• 8 ounces (about 2 1/2 cups) penne pasta, cooked and drained, reserving 2 tablespoons cooking water

How to Make It:

1. Cook the bacon in a 12-inch skillet over medium-heat until crisp.  Drain the bacon on paper towels. Pour off the drippings.  Crumble the bacon.
2. Heat the sauce, reserved cooking water, peas and bacon in the skillet over medium heat until hot, stirring occassionally.  Add the penne and toss to coat.  Season to taste.

Source: Campbell's Kitchen