BROCCOLI & ITALIAN CHICKEN SAUSAGE WITH RIGATONI

Nutrition Facts

Serving Size

SERVING (2 CUPS)

Amount Per Serving

Calories 348

% Daily Value

Total Fat 12.3g

19%

Saturated Fat 2.6g

13%

Cholesterol 37mg

12%

Sodium 370mg

15%

Total Carbohydrate 42.2g

14%

Dietary Fiber 4.4g

18%

Protein 17.8g

36%

Vitamin A 5%

Vitamin C 51%

Calcium 7%

Iron 15%

broccoli & italian chicken sausage with rigatoni

Savory chicken sausage, tender broccoli florets, mushrooms, garlic, red chili flakes and our Campbell's® No Salt Added Condensed Cream of Chicken soup all come together overtop of rigatoni in this hearty and comforting dish.

Total time: 30 minutes
Servings: 16

Ingredient	Weight	Measure
canola oil		2 tbsp.
onion , sliced	9.0 oz.	2 cup
garlic , peeled, chopped		1 tbsp.
Italian chicken sausage , yield from 1 ounce raw		32
mushrooms , sliced	9.0 oz.	3 cup
crushed red pepper , flakes		1 tsp.
black pepper , ground		1 tsp.
fresh oregano leaves , chopped		1 tbsp.
Swanson® Chicken Broth		2 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce		1 can
frozen broccoli florets	64.0 oz.	8 cup
fresh parsley , chopped		2 tbsp.
cooked rigatoni	52.0 oz.	13 cup

1. Heat oil in large sauce pot. Add onions. Cook for 3 minutes.

2. Add garlic and sausage. Cook for 5 minutes.

3. Add mushrooms, red pepper flakes and black pepper. Cook for 5 minutes.

4. Add oregano, Swanson® Unsalted Chicken Broth and Campbell’s® Condensed No Salt Added Cream of Chicken Soup. Simmer on low or 10 minutes.

5. Add broccoli florets and parsley. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

6. To Serve: Using a #4 scoop, portion 1 cup rigatoni into serving bowl. Using an 8 oz. serving spoon, top with 1 cup of sausage mushroom mix. Serve immediately.

Total time: 30 minutes
Servings: 16

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Ingredient	Weight	Measure
canola oil		2 tbsp.
onion , sliced	9.0 oz.	2 cup
garlic , peeled, chopped		1 tbsp.
Italian chicken sausage , yield from 1 ounce raw		32
mushrooms , sliced	9.0 oz.	3 cup
crushed red pepper , flakes		1 tsp.
black pepper , ground		1 tsp.
fresh oregano leaves , chopped		1 tbsp.
Swanson® Chicken Broth		2 cup
Campbell’s® Condensed No Salt Added Cream of Chicken Soup , 50 ounce		1 can
frozen broccoli florets	64.0 oz.	8 cup
fresh parsley , chopped		2 tbsp.
cooked rigatoni	52.0 oz.	13 cup

1. Heat oil in large sauce pot. Add onions. Cook for 3 minutes.

2. Add garlic and sausage. Cook for 5 minutes.

3. Add mushrooms, red pepper flakes and black pepper. Cook for 5 minutes.

4. Add oregano, Swanson® Unsalted Chicken Broth and Campbell’s® Condensed No Salt Added Cream of Chicken Soup. Simmer on low or 10 minutes.

5. Add broccoli florets and parsley. Simmer for 5 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

6. To Serve: Using a #4 scoop, portion 1 cup rigatoni into serving bowl. Using an 8 oz. serving spoon, top with 1 cup of sausage mushroom mix. Serve immediately.

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Nutrition Facts

broccoli & italian chicken sausage with rigatoni

Made with:

Swanson® Chicken Broth

Campbell’s® Condensed No Salt Added Cream of Chicken Soup

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Campbell's® Culinary Reserve New England Clam Chowder

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Snack Factory Pretzel Crisps Bites, Spicy Ranch Pretzels, 2.6 Oz Snack Bag

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Nutrition Facts

broccoli & italian chicken sausage with rigatoni

Made with:

Swanson® Chicken Broth

Campbell’s® Condensed No Salt Added Cream of Chicken Soup

Recipes you may also like

panko crusted salmon

tomato braised short rib dinner

vegan rainbow chili

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