Chicken, Lemon & Arugula Pasta | Campbell's® Recipes

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
• 8 ounces baby portobello, cremini <strong>or</strong> baby bella mushrooms, sliced
• 1 medium yellow squash&#160;<strong>or</strong> zucchini, cut in half lengthwise and sliced crosswise (about 2 cups)
• 3 cloves garlic, chopped
• 1/2 cup dry white wine
• 8 ounces <strong>uncooked</strong> farfalle (bow tie) pasta, cavatappi, penne <strong>or</strong> fusilli (about 2 cups)
• 1 can (10.5 ounces) Campbell&#8217;s&#174; Condensed Cream of Mushroom Soup
• 3 cups arugula&#160;<strong>or</strong> 1-inch pieces cooked asparagus
• 1 teaspoon finely grated lemon zest&#160;(optional)
• 1 tablespoon grated Parmesan cheese&#160;(optional)