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8 ounces dry farfalle (bow tie) pasta
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 tablespoons shredded Cheddar cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Return pasta to pot; stir in soup and milk. Cook and stir over medium heat until heated through. Add cheese; cook and stir just until cheese is melted. Serve hot.
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