Chicken, broccoli and whole wheat linguine are perfectly paired with a creamy sauce made with Campbells® Condensed Cream of Mushroom Soup.
- Total time:
30 minutes
- Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
whole grain spaghetti , uncooked |
53.0 oz. |
0 |
|
broccoli , florets |
77.0 oz. |
6 qt. |
|
canola oil |
|
0.5 cup |
|
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes |
|
10 |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
87.5 oz. |
1.75 can |
|
non fat milk |
|
1 qt. |
|
black pepper |
|
2 tsp. |
|
Parmesan cheese , shredded |
2.5 oz. |
1 cup |
1. Cook pasta in boiling water according to package directions. Add broccoli to the cooking water during the last 2 minutes of cooking time. DO NOT OVERCOOK. Drain.
CCP: Hold for hot service at 140°F or higher until needed.
2. Heat oil over meat-high heat. Add chicken. Sauté until well browned. Stir often.
3. Stir Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, and cooked pasta/broccoli mixture into the pan or skillet with cooked chicken. Cook until mixture is hot and bubbly, stirring occasionally.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Transfer mixture to serving pans. Sprinkle cheese evenly over the mixture in pans.
CCP: Hold for hot service at 140°F or higher until needed.
5. To Serve: Using an 8 oz. spoodle, portion 1 cup into pasta bowl or plate. Serve immediately.
Chicken, broccoli and whole wheat linguine are perfectly paired with a creamy sauce made with Campbells® Condensed Cream of Mushroom Soup.
-
Total time:
30 minutes
-
Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
whole grain spaghetti , uncooked |
53.0 oz. |
0 |
|
broccoli , florets |
77.0 oz. |
6 qt. |
|
canola oil |
|
0.5 cup |
|
boneless, skinless chicken breast , yield from 1 pound raw, cut into 1/2 inch cubes |
|
10 |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
87.5 oz. |
1.75 can |
280000004144
|
non fat milk |
|
1 qt. |
|
black pepper |
|
2 tsp. |
|
Parmesan cheese , shredded |
2.5 oz. |
1 cup |
1. Cook pasta in boiling water according to package directions. Add broccoli to the cooking water during the last 2 minutes of cooking time. DO NOT OVERCOOK. Drain.
CCP: Hold for hot service at 140°F or higher until needed.
2. Heat oil over meat-high heat. Add chicken. Sauté until well browned. Stir often.
3. Stir Campbell's® Condensed Cream of Mushroom Soup, milk, pepper, and cooked pasta/broccoli mixture into the pan or skillet with cooked chicken. Cook until mixture is hot and bubbly, stirring occasionally.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Transfer mixture to serving pans. Sprinkle cheese evenly over the mixture in pans.
CCP: Hold for hot service at 140°F or higher until needed.
5. To Serve: Using an 8 oz. spoodle, portion 1 cup into pasta bowl or plate. Serve immediately.
