Tender pasta and diced chicken tossed in a creamy buffalo-style sauce for a a mild kick, finished with melted pepper jack cheese and herbs. Made with Campbell's® Healthy Request® Cream of Chicken Soup.
- Total time:
70 minutes
- Servings:
23
|
Ingredient
|
Weight
|
Measure
|
|
whole grain penne pasta , uncooked |
48.0 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
8 cup |
|
Buffalo sauce |
8.0 oz. |
1 cup |
|
cooked diced chicken |
32.0 oz. |
8 cup |
|
pepper Jack cheese , shredded |
16.0 oz. |
4 cup |
|
green onion (scallion) , thinly sliced |
3.0 oz. |
1.5 cup |
|
diced tomatoes , fresh |
7.0 oz. |
1.5 cup |
1. Cook penne pasta al dente according to package instructions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. Meanwhile, in a large bowl, whisk together Campbell’s® Healthy Request® Condensed Cream of Chicken Soup, milk, and buffalo sauce until well combined. Fold in diced chicken, cheese and cooked pasta.
3. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Divide the mixture evenly between both pans. Cover with foil and bake at 350°F for 25-30 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.
4. To serve, using (2) 8 oz spoodles, portion 2 cups onto a serving plate. Garnish with 1 Tbsp sliced green onion and 1 Tbsp diced tomato. Serve immediately.
K-12 Meal Components:
M/MA: 2 oz.
Grain: 2 oz. (Whole Grain)
Tender pasta and diced chicken tossed in a creamy buffalo-style sauce for a a mild kick, finished with melted pepper jack cheese and herbs. Made with Campbell's® Healthy Request® Cream of Chicken Soup.
-
Total time:
70 minutes
-
Servings:
23
|
Ingredient
|
Weight
|
Measure
|
|
whole grain penne pasta , uncooked |
48.0 oz. |
0 |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
non fat milk |
|
8 cup |
|
Buffalo sauce |
8.0 oz. |
1 cup |
|
cooked diced chicken |
32.0 oz. |
8 cup |
|
pepper Jack cheese , shredded |
16.0 oz. |
4 cup |
|
green onion (scallion) , thinly sliced |
3.0 oz. |
1.5 cup |
|
diced tomatoes , fresh |
7.0 oz. |
1.5 cup |
1. Cook penne pasta al dente according to package instructions. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
2. Meanwhile, in a large bowl, whisk together Campbell’s® Healthy Request® Condensed Cream of Chicken Soup, milk, and buffalo sauce until well combined. Fold in diced chicken, cheese and cooked pasta.
3. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Divide the mixture evenly between both pans. Cover with foil and bake at 350°F for 25-30 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.
4. To serve, using (2) 8 oz spoodles, portion 2 cups onto a serving plate. Garnish with 1 Tbsp sliced green onion and 1 Tbsp diced tomato. Serve immediately.
K-12 Meal Components:
M/MA: 2 oz.
Grain: 2 oz. (Whole Grain)
