Mabon has been and gone, and autumn has definitely arrived, even here in the Florida Panhandle.  When the rain is hammering down and the thunder is threatening to rattle the windows out of their frames, there is nothing nicer than a comforting bowl of pasta, and as this is made from store cupboard essentials it is quick and easy too.  Although the recipe calls for chicken breasts, I find it even easier to use leftover roast chicken from the sunday joint.  So light the candles, snuggle up in the corner of the sofa, and enjoy!  Serves 4.

Ingredients
1 tbsp olive oil
4 skinless, boneless chicken breast, cubed
4 rashers smoked streaky bacon
6 medium mushrooms, thickly sliced
1 can Campbell’s condensed cream of chicken soup
1/2 cup pesto
1/2 cup milk
4 cups fusilli pasta, cooked and drained

Method

• Heat the oil in a frying pan over a medium-high heat.  Brown the chicken on all sides, then add the bacon and mushrooms and fry until they colour.
• Stir in the soup, pesto and milk and bring to a gentle boil.  Reduce the heat to low  and cook for 5 minutes or until the chicken is cooked through.  Stir in the cooked pasta and continue cooking until the dish is hot and bubbling.  Serve immediately.

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