SANTA FE CHICKEN SAUTÉ
Nutrition Facts
Serving Size
1 SERVING (1 COOKED CHICKEN BREAST, 1 CUP VEGETABL
Amount Per Serving
Calories 320
% Daily Value
Total Fat 6.7g
10%
Saturated Fat 1.2g
6%
Cholesterol 85mg
28%
Sodium 488mg
20%
Total Carbohydrate 26.6g
9%
Dietary Fiber 6.9g
28%
Protein 36.9g
74%
Vitamin A 5%
Vitamin C 9%
Calcium 4%
Iron 16%

santa fe chicken sautÉ

Sautéed chicken breasts simmered in a kicked-up Pace® Picante Sauce mixed with Campbell's® Healthy Request® Condensed Tomato Soup black beans and corn.

  • Total time: 35 minutes
  • Servings: 48
Ingredient Weight Measure
chili powder 0.333 cup
cumin , ground 8 tsp.
vegetable oil 0.5 cup
garlic , peeled, minced 8 tsp.
boneless, skinless chicken breast , cooked yield from 1 pound raw 14
green onion , minced 8 tsp.
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 87.500 oz. 1.75 can
Pace® Picante Sauce- Mild 36.000 oz. 1 qt.
low sodium black beans , canned, rinsed, drained 7.500 lb. 0
frozen whole kernel corn 30.000 oz. 2 qt.
cilantro , chopped 0.500 oz. 1 cup
1. Combine chili powder and cumin in a mixing bowl. Season chicken with chili powder mixture.
2. Heat oil in a skillet over medium-high heat. Add seasoned chicken. Cook for 6 minutes, or until browned on both sides. Add garlic and onions. Continue cooking for 1 more minute. Stir while cooking.
3. Add Campbell's® Healthy Request® Condensed Tomato Soup , Pace® Picante Sauce, and water to skillet. Heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook until chicken is thoroughly cooked (approximately 15 minutes).

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Sprinkle cilantro over cooked chicken.

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

5.  To Serve: Using tongs, portion 1 chicken breast onto plate.  Using a #4 scoop, portion 1 cup vegetable/sauce mixture on top of chicken breast.  Serve immediately.

Sautéed chicken breasts simmered in a kicked-up Pace® Picante Sauce mixed with Campbell's® Healthy Request® Condensed Tomato Soup black beans and corn.

  • Total time: 35 minutes
  • Servings: 48
Ingredient Weight Measure
chili powder 0.333 cup
cumin , ground 8 tsp.
vegetable oil 0.5 cup
garlic , peeled, minced 8 tsp.
boneless, skinless chicken breast , cooked yield from 1 pound raw 14
green onion , minced 8 tsp.
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 87.500 oz. 1.75 can
Pace® Picante Sauce- Mild 36.000 oz. 1 qt.
low sodium black beans , canned, rinsed, drained 7.500 lb. 0
frozen whole kernel corn 30.000 oz. 2 qt.
cilantro , chopped 0.500 oz. 1 cup
1. Combine chili powder and cumin in a mixing bowl. Season chicken with chili powder mixture.
2. Heat oil in a skillet over medium-high heat. Add seasoned chicken. Cook for 6 minutes, or until browned on both sides. Add garlic and onions. Continue cooking for 1 more minute. Stir while cooking.
3. Add Campbell's® Healthy Request® Condensed Tomato Soup , Pace® Picante Sauce, and water to skillet. Heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook until chicken is thoroughly cooked (approximately 15 minutes).

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Sprinkle cilantro over cooked chicken.

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

5.  To Serve: Using tongs, portion 1 chicken breast onto plate.  Using a #4 scoop, portion 1 cup vegetable/sauce mixture on top of chicken breast.  Serve immediately.

Made with:

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