Parmesan Chicken Penne

• 2 tbsp (30 mL)olive oil
• 1 1/2 lb (681 g)boneless, skinless chicken breast, cut into 1-inch pieces
• 3 clovesgarlic, minced
• 1 canCAMPBELL’S® Condensed Cream of Chicken
• 3 cups (750 mL)CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
• 3 cups (750 mL)uncooked  penne pasta
• 2 cups (500 mL)frozen peas
• 1/2 cup (125 mL)grated  Parmesan cheese
• 1/4 cup (60 mL)fresh basil leaves, chopped or torn

1. 
   
2. Heat oil in a large saucepan over medium-high heat.  Add chicken and cook for 5 minutes, stirring occasionally, until browned.  Add garlic; cook and stir for 30 seconds.
3. Stir in the soup and broth; mix well.  Stir in the penne and bring to boil.  Reduce heat to medium.  Cook, uncovered, stirring occasionally, for 15 minutes. 
4. Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through.  Sprinkle with cheese and basil.