- 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.
04/04/2017
recipepes.com
sharktooth pasta, recipe
PT15M
PT1H
5
455 calories