Nutrition Facts

Serving Size

SERVING (6 OZ SPOODLE RICE (3/4 C) + 4 OZ SPOODLE

Amount Per Serving

Calories 435

% Daily Value

Total Fat 10.1g

16%

Saturated Fat 4.1g

21%

Cholesterol 38mg

13%

Sodium 526mg

22%

Total Carbohydrate 61.9g

21%

Dietary Fiber 4.8g

19%

Protein 22.8g

46%

Vitamin A 2%

Vitamin C 22%

Calcium 5%

Iron 26%

thai coconut curry chicken

Tender chicken and vegetables in boldly flavored, creamy coconut curry sauce, served over jasmine rice. Made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

Total time: 115 minutes
Servings: 22

Ingredient	Weight	Measure
jasmine rice , uncooked	34.0 oz.	5.25 cup
boneless, skinless chicken breast , yield from 1 ounce raw		36
cilantro , chopped		2 tbsp.
Campbell's® Signature Tomato Bisque with Basil Soup , 4 lb pouch		1 pouch
unsweetened coconut milk		1 cup
plain nonfat Greek yogurt	8.0 oz.	1 cup
red curry paste		1 tbsp.
lentils , dry	23.0 oz.	3 cup
kosher salt		1.5 tbsp.
garlic , minced	1.0 oz.	1 tbsp.
green bell pepper , julienne	12.0 oz.	4 cup
fresh basil leaves , torn	1.0 oz.	0.5 cup

1. Rinse rice and cook according to package directions. Reserve.

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

2. While rice cooks, toss the chicken and cilantro in a large bowl. Arrange chicken in a single layer on a sheet pan coated with nonstick cooking spray. Bake at 350°F for 25 minutes. Let stand, then dice cooked chicken into ½‑inch pieces. Reserve.

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.

3. In a large rondeau or tilt skillet, combine Campbell’s® Culinary Reserve Tomato Basil Soup, coconut milk, yogurt, curry paste, lentils, salt, and garlic. Heat over medium heat until smooth and fragrant. Add chicken and peppers. Cook for 3–4 minutes, or until tender-crisp.

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 a 6 oz spoodle, portion 3/4 cup rice onto a serving plate. Using a 4 oz spoodle, top with 1/2 cup sauce. Garnish with fresh torn basil. Serve immediately.

Tender chicken and vegetables in boldly flavored, creamy coconut curry sauce, served over jasmine rice. Made with Campbell's® Culinary Reserve® Reduced Sodium Tomato Basil Soup.

Total time: 115 minutes
Servings: 22

Ingredient	Weight	Measure
jasmine rice , uncooked	34.0 oz.	5.25 cup
boneless, skinless chicken breast , yield from 1 ounce raw		36
cilantro , chopped		2 tbsp.
Campbell's® Signature Tomato Bisque with Basil Soup , 4 lb pouch		1 pouch
unsweetened coconut milk		1 cup
plain nonfat Greek yogurt	8.0 oz.	1 cup
red curry paste		1 tbsp.
lentils , dry	23.0 oz.	3 cup
kosher salt		1.5 tbsp.
garlic , minced	1.0 oz.	1 tbsp.
green bell pepper , julienne	12.0 oz.	4 cup
fresh basil leaves , torn	1.0 oz.	0.5 cup

1. Rinse rice and cook according to package directions. Reserve.

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

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.

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 a 6 oz spoodle, portion 3/4 cup rice onto a serving plate. Using a 4 oz spoodle, top with 1/2 cup sauce. Garnish with fresh torn basil. Serve immediately.

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Nutrition Facts

thai coconut curry chicken

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